Grilled Pesto Chicken Bruschetta

Pesto chicken bruschetta with cherry tomatoes, basil and mozzarella cheese nuts on a plate

Grilled Pesto Chicken Bruschetta

This pesto chicken bruschetta is a low carb and healthy alternative to a traditional Italian bruschetta. Grilled chicken topped with Mozzarella cheese, basil pesto, flavorful tomatoes and homemade balsamic glaze.

Prep Time10

Cook Time15

Course: Chicken recipes

Cuisine: Italian

Keyword: chicken breast, pesto chicken, pesto chicken bruschetta

Servings:

Author: chefjar

Equipment

Ingredients

For The Chicken

2 large boneless and skinless chicken breasts halved horizontally to make 4 fillets
2 teaspoons Italian seasoning
3 garlic cloves minced
Salt and pepper to taste
1 tablespoon olive oil for cooking

For The Topping

4 slices Mozzarella cheese
1/3 cup store-bought or homemade pesto

For The Bruschetta

10 ounces 300 grams cherry or grape tomatoes, halved
3 garlic cloves minced
Salt and pepper to taste
1 tablespoon olive oil
1 tablespoon lemon juice
4-5 basil leaves cut into thin strips

For The Glaze

1/2 cup balsamic vinegar
2 teaspoons brown sugar optional

Instructions

Tomato Bruschetta

In a medium bowl toss together the tomatoes, garlic, lemon juice, olive oil, salt and pepper. Set aside.

The Balsamic Glaze

Combine the balsamic vinegar and brown sugar in a small saucepan and bring to a boil over high heat. Reduce the heat to low and simmer for 5-7 minutes or until the glaze thickened. Keep aside.

Chicken

Heat oil in a grill pan or griddle. Alternatively heat your oven to 400°F|200°C.
Season the chicken with Italian seasoning, garlic, salt and pepper on both sides.
Grilled chicken: Place the chicken on the grill and cook for 10 minutes ( 5 minutes per side) or until cooked through and the internal temperature is 165°F. When the chicken is almost done, top each fillet with a slice of mozzarella and allow to melt slightly.
Cooking in the oven: Place the seasoned chicken into a baking dish and bake for 15-20 minutes or until cooked through. Use a meat thermometer to check for doneness. In the last 2 minutes of cooking, top each fillet with a slice of mozzarella.
Remove from the heat and top with 1-2 tablespoons pesto and a generous scoop of tomato bruschetta.
Garnish with basil leaves. Drizzle with the balsamic glaze.
Serve immediately.
Enjoy!

Nutrition