Description
Pesto Bruschetta Chicken is a delicious and flavorful dish featuring grilled chicken topped with homemade pesto and a fresh bruschetta mixture.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 tbsp dried Italian herbs (optional)
- 1 cup fresh basil leaves
- 1/4 cup pine nuts (or walnuts)
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 2 cloves garlic, minced
- Juice of half a lemon
- Salt and pepper, to taste
- 2 large tomatoes, diced
- 1/4 cup fresh basil, chopped
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions
- In a food processor or blender, combine the basil, pine nuts, Parmesan, garlic, lemon juice, and olive oil. Blend until smooth. Season with salt and pepper to taste. Set aside.
- Heat olive oil in a grill pan or outdoor grill over medium-high heat. Season the chicken breasts with salt, pepper, and Italian herbs. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from heat and set aside to rest for 5 minutes.
- In a small bowl, combine the diced tomatoes, chopped basil, olive oil, balsamic vinegar, salt, and pepper. Mix well and set aside.
- Place the grilled chicken breasts on a serving plate. Top each chicken breast with a generous spoonful of pesto, followed by a spoonful of bruschetta. Serve immediately.
Notes
- For a nut-free version, you can omit the pine nuts or walnuts in the pesto.
- Feel free to add more vegetables to the bruschetta topping, such as diced red onion or bell peppers.
- This dish pairs well with a side salad or garlic bread.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast with toppings
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg