Pesto Chicken Bruschetta

Yield: 4 servings

Ingredients

• 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

Instructions

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, for 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.

Attribution

Recipe and photo used with permission from: Dairy Farmers of Wisconsin