Pesto Chicken Bruschetta
Skillet-toasted slices of sourdough bread are topped with asiago and fresh mozzarella cheeses, tomato and pesto-cooked chicken breast, and sprinkled with more asiago cheese.
2 tablespoons olive oil - divided use
1 teaspoon coarsely chopped garlic - divided use
8 slices sourdough bread, cut diagonally 1/4-inch thick
1/2 cup (about 2 ounces) grated Asiago cheese
2 tablespoons prepared pesto
1/4 teaspoon ground black pepper
4 chicken breast halves, boneless and skinless
12 slices (8 ounces) fresh mozzarella cheese, sliced 1/4-inch thick
2 tomatoes, each cut into 4 slices
- In a 10-inch skillet, heat 1 tablespoon of olive oil and 1/2 teaspoon garlic. Add 4 slices of bread. Cook over medium-high heat for 5 to 7 minutes or until toasted, turning once. Remove from the pan. Add the remaining oil and garlic; repeat the toasting process with the remaining bread slices. Remove from the pan and sprinkle 1/4 cup of the Asiago cheese on the bread. Set aside.
- In the same skillet, combine the pesto and pepper. Add the chicken, coating with the pesto. Cook over medium-high heat for 8 to 10 minutes, or until the chicken is brown, turning once.
- To serve, place 3 slices of mozzarella on each sandwich half; top with a tomato slice. Slice the chicken pieces in half horizontally, and place them on the tomato slices; sprinkle with the remaining Asiago cheese.
Makes 4 servings.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.