Pesto Chicken Bruschetta

Step 1

Heat oven to 400°F with a rack in the middle position

Step 2

Alternatively heat your outside charcoal or gas grill to medium-high heat

Step 3

Place all ingredients for the pesto into a small food processor and pulse until combined

Step 4

We like pesto a little bit "chunky" but tastes differ, so feel free to make it as smooth as you'd like

Step 5

Also feel free to add more olive oil a little at a time if necessary

Step 6

Set pesto aside** In a small bowl, toss together all ingredients for the tomato bruschetta

Step 7

Set aside to let the flavors mingle

Step 8

Pat the chicken dry and rub with olive oil and sprinkle with salt, pepper.5

Step 9

For baking the chicken in the oven: Place the chicken breasts in a baking dish and bake until the internal temperature of the chicken is 165° F

Step 10

About 20-30 minutes depending on the size of your chicken breast

Step 11

When the chicken is almost done baking, place a slice of fresh mozzarella on each breast

Step 12

Remove from oven when it is slightly melted but not dripping down the sides of the chicken

Step 13

For grilled chicken: Place the chicken on the grill and cook until the internal temperature of the chicken is 165° F

Step 14

When the chicken is almost done being grilled, place a slice of fresh mozzarella on each breast

Step 15

Remove from the grill when it is slightly melted but not dripping down the sides of the chicken

Step 17

Top the mozzarella slices with a scoop of pesto and a scoop of bruschetta

Step 18

Serve immediately

Step 19

**Pesto will keep for 1 week in refrigerator if in an airtight container

Step 20

Pesto also freezes nicely!