Bruschetta Chicken

bruschetta chicken

Two of my most favorite foods are fresh basil pesto and fresh bruschetta. They are both light, flavorful and SCREAM summer!! Pair them with a nice piece of grilled chicken, a thick slab of fresh mozzarella and a crusty slice of oiled bread and you have yourself the perfect meal.

The inspiration for this dish came from a meal I had at a cute local restaurant by my house called “Pasta, Pasta“. After having it just once, I was craving it for days so I decided to come up with my own version which turned out fantastic. The key to this meal is fresh ingredients, well cooked chicken and a nice sturdy, crusty bread. I served it alongside pesto pasta which I know might be a tad bit of carb overload but sometimes you just need a little pasta!

This is a nice quick meal to pull together, especially if you already have your pesto prepared ahead of time. I always like to make a big batch of pesto and then freeze it in an ice cube tray. When you’re ready to use it, just pop a few cubes out and warm them up. As for Italian bread, I always buy extra when I am in the store so I can wrap and freeze a few loaves. Just take the bread out a little before you plan on eating dinner and allow it to defrost, it can be easily grilled (as I did in this recipe) or warmed in the oven. Enjoy!

Ingredients

  • 1 1/2 lbs skinless boneless chicken breast, pounded thin
  • 1 lb fresh mozzarella, sliced
  • Italian bread, sliced thick and brushed with olive oil
  • Bruschetta
  • Basil Pesto
  • Balsamic vinegar, for drizzling
  • Extra-virgin olive oil
  • Kosher salt and ground black pepper, to taste

Instructions

If not made ahead of time, prepare the basil pesto and bruschetta.

In a large skillet, warm up 2-3 tbs of olive oil over medium heat. Portion out a few teaspoons of the basil pesto and rub it all over the chicken. Season with salt and pepper. Gently place the chicken into the hot oil and cook for about 3-4 minutes, flip the chicken and cook until done, about 4 minutes depending on thickness. You may need to cook the chicken in batches depending on the size of your skillet. Keep the cooked chicken warm on a plate and bring the oil back up to heat before cooking the next batch. Once all of the chicken is cooked, set aside and cover.

Discard the oil and wipe out the pan OR use a raised griddle pan and warm over medium heat. Brush each side of the sliced bread with a little oil and sprinkle with salt and pepper. Place the slices face down into the pan and grill until browned and crusty, flip and toast the other side.

Set oven broiler. In a 9X13 pan place the slices of toasted bread and layer with a piece of grilled chicken and a thick slice of fresh mozzarella. Broil for 3-4 minutes or until the cheese is melted and very slightly browned. Remove from the oven.

On a plate, place a portion of the bread/chicken/cheese combo, top with a heaping spoonful of fresh bruschetta and a little bit of basil pesto. Drizzle with balsamic vinegar and sprinkle with a little salt and pepper. Serve warm.

 

Make Your Own Fresh Basil Pesto

basilpesto

There is nothing more “summery” than a fresh basil pesto. Just one whiff of a fresh basil leaf immediately brings to mind long, warm, summer days and evening meals out in the yard. Pesto is the perfect summer dinner accompaniment because it is so versatile. Its light, flavorful taste is great mixed with pasta, cold or┬áhot, and it’s even delicious spread on a slice of toasted Italian bread or used as a sandwich topping. You can also add a dollop to soups, use as a marinade for chicken, or even mix it into a homemade salad dressing. There are literally countless ways to use fresh basil pesto in your cooking.

When summer is in full swing and your basil plants are running rampant making a basil pesto is the perfect way to use up some of those beautiful basil leaves. Make a big batch of pesto and store it either in the fridge or in the freezer so you’ll always have some on hand and ready to go. Homemade pesto will keep in the fridge for about 5-7 days and in the freezer for up to 9 months. When freezing pesto in an airtight container, be sure to pour a thin layer of olive oil over the top before sealing. Doing this will help to prevent browning as it freezes and keep the pesto looking green and fresh when thawed .

Another little tip for keeping your pesto bright and green is to blanch the leaves before making the pesto. To blanch, simply dip the leaves into boiling water for a second or two and then submerge them into ice cold water. This will “set” the color and keep your pesto nice and vibrant even after running it through the food processor.

Ingredients

  • 3 cups fresh basil leaves, cleaned and stems snipped
  • 2/3 cup of toasted pine nuts
  • 2/3 grated Pecorino Romano cheese or Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • 1/2 salt
  • 1/2 tsp pepper

Instructions

In a food processor combine all of the ingredients and process until smooth. Scrape down the bowl as needed.