Pesto Bruschetta Chicken
Pesto Bruschetta Chicken are tender, juicy grilled chicken breasts topped with melted mozzarella, fresh tomatoes, and a vibrant homemade basil pesto sauce. Add a sweet, savory drizzle of balsamic glaze and this grilled bruschetta chicken becomes a delicious low carb option for a summer meal.
Equipment
- mixing bowl for bruschetta topping
- large skillet with lid
Ingredients
- 2 large chicken breasts, pounded to even thickness
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 4 slices thin sliced fresh mozzarella (like Galbani)
- 1/4 cup basil pesto
- 2 tablespoons balsamic glaze
- 1/2 lemon
- 1 cup tomato, diced (for bruschetta topping)
- 2 tablespoons basil leaves, thinly sliced (for bruschetta topping)
- 1 clove garlic, grated (for bruschetta topping)
- 1 tablespoon extra virgin olive oil (for bruschetta topping)
- 1/2 teaspoon red pepper flakes (for bruschetta topping)
- 1/2 teaspoon salt (for bruschetta topping)
- 1/4 teaspoon pepper (for bruschetta topping)
Instructions
- In a bowl, add the diced tomatoes, basil, garlic, extra virgin olive oil, red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix until well combined. Set aside.
- Rub the chicken breasts with 1 tablespoon olive oil, Italian seasoning, 1 teaspoon salt, 1/4 teaspoon black pepper, and garlic powder.
- Heat a large skillet with 1 tablespoon olive oil and cook the chicken breasts for 5-7 minutes on each side or until the chicken is cooked through. Halfway through the cooking process, squeeze half of a lemon over the chicken.
- Once the chicken is cooked, reduce the heat and top each chicken breast with two slices of fresh mozzarella cheese. Cover the skillet with a lid until the cheese melts.
- Remove the skillet from the heat and top the chicken breasts with basil pesto, the bruschetta topping, and a drizzle of balsamic glaze.