Step 1

Rinse basil and remove leaves from stem. Peel garlic.

Step 2

Add basil leaves, garlic cloves, cheese, salt and pine nuts to blender or food processor. Pulse a few times until ingredients are blended into a coarse mixture.

Step 3

Drizzle in olive oil and pulse blender until all ingredients are well mixed. If needed, scrape sides of blender to ensure everything is evenly mixed.

Step 4

Add lemon juice and again pulse.

Step 5

Taste and adjust salt, garlic and cheese to your taste.

Step 6

Halve tomatoes and finely chop garlic. Cut basil leaves into strips.

Step 7

Mix all bruschetta topping ingredients together in a bowl

Step 8

Preheat oven to 400°F.

Step 9

Slice chicken breasts into evenly thick cutlets and place in greased baking pan. Drizzle with olive oil and sprinkle with salt and pepper.

Step 10

Bake chicken 30-minutes until internal temperature reaches 165°F.

Step 11

Slice mozzarella into four thick slices and place atop chicken cutlets. Return to oven for a few minutes to allow cheese to slightly melt.

Step 12

Atop cooked chicken cutlets, spread a good sized dollop of pesto. Top with generous portion of bruschetta topping.