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Pesto Chicken Bruschetta

Pesto Chicken Bruschetta


  • 2 tablespoons olive oil
  • 1 teaspoon garlic, coarsely chopped
  • 8 (1/4-inch) diagonal slices sourdough bread
  • 1/2 cup Asiago cheese, grated
  • 2 tablespoons prepared pesto
  • 1/4 teaspoon pepper
  • 4 boneless, skinless chicken breast halves
  • 12 slices mozzarella cheese
  • 2 tomatoes, sliced


  1. In a 10-inch skillet, heat 1 tablespoon olive oil and 1/2 teaspoon garlic. Add 4 slices bread. Cook over medium-high heat, turning once, 5 to 7 minutes or until toasted.
  2. Remove from pan. Add remaining oil and garlic; repeat with remaining bread slices.
  3. Sprinkle 1/4 cup Asiago on bread.
  4. In same skillet, combine pesto and pepper. Add chicken, coating with pesto. Cook over medium-high heat, turning once, 8 to 10 minutes or until chicken is brown.
  5. Place 3 slices of mozzarella on each bread slice; top with tomato slice.
  6. Slice chicken pieces in half horizontally. Place on tomato; sprinkle with remaining Asiago cheese.

Yield: 4 servings

Recipe and photo credit (used with permission): Dairy Farmers of Wisconsin -

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