4 Chicken breasts
4 Slicesfresh mozzarella
2T Olive oil
1T Salt Fresh
ground black pepper, to taste
Basil Pesto
2c Basil leaves
1c Pine nuts
1/2c Freshly grated parmesan cheese
2 Cloves of garlic
1/3c Olive oil
Tomato Bruschetta
10 oz Cherry tomatoes, halved or quartered
2-3 Cloves of garlic, minced
1/4t Pepper
1/4t Salt
2T Olive oil
1T White balsamic vinegar
1T Lemon juice
4 leaves Fresh basil, cut into thin strips
Heat oven 400°. Place ingredients for pesto into food processor, pulse until combined and desired consistency. Set pesto aside.
In a small bowl toss together ingredients for tomato bruschetta. Set aside and let flavors meld.
Pat chicken dry and rub with olive oil and sprinkle with salt and pepper. Bake chicken about 30 -40 minutes. When chicken is almost done, place a slice of mozzarella on each breast. Top the mozzarella with a scoop of pesto and a scoop of bruschetta. Serve immediately.
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