Pesto Chicken with Bruschetta

Course: Main Course

Cuisine: American, Italian

Prep Time: 10

Cook Time: 20

Marniating Time: 30

Total Time: 1

Servings: people

Calories: 285kcal

Author: Emily

Baked Chicken coated in pesto and topped with a fresh and healthy bruschetta that will make your basic chicken anything but boring!

Place the basil leaves, garlic, and nuts in the food processor or blender and mix until finely minced. Slowly drizzle the olive oil in as the processor still going until smooth. Add the cheese and mix in completely. Add salt and pepper to taste. You can also use store-bought pesto.

Mince 2-3 garlic cloves and set aside. In a pan over medium-low heat, add 4 tablespoon olive oil and allow the oil the heat up. Add the minced garlic cloves and cook quickly for about 1-2 minutes, just until you can smell the garlic and it becomes lightly browned. Don't burn it or it will be bitter. Remove from the heat and allow to cool.
While the garlic and oil are cooling, dice the tomatoes and slice up the basil into thin pieces. Place the tomatoes, basil, vinegar, salt, and red pepper flakes into the bowl and toss together. Add the garlic and oil from skillet and toss to combine. Cover and place in the fridge to marinate for a minimum of 30 minutes to allow all of the flavors to combine.

Preheat the oven to 400°F and spray your baking dish with non-stick spray. Make sure the chicken breasts are fully thawed (if using frozen) and are all about the same size for even baking. Dry the chicken with a paper towel and sprinkle with salt and pepper on both sides. Brush about 1 tablespoon of pesto sauce on top of each chicken breast. There is no need to get both sides, just the top.
Place the chicken in the oven for 15 minutes. Sprinkle the top with the shredded parmesan cheese and bake for 5 more minutes. Always check chicken with a themometer, the chicken needs to be at 165° to be fully cooked.
Remove the baking dish from the oven and allow the chicken to cool slightly before serving. Place each chicken breast on a plate and spoon on a generous amount of the bruschetta. Enjoy!