Serves: 4-6 | Prep: 20 min | Cook: 40 min | Ready: 1 hr | Carbs: 6-9 grams
4 chicken breasts
4 slices fresh mozzarella
2 T. olive oil
1 tsp. salt
Fresh ground black pepper, to taste
2 c. basil leaves
1 c. pine nuts
1/2 c. freshly grated Parmesan cheese
2 cloves of garlic
1/3 c. olive oil
10 oz. cherry tomatoes, halved
2-3 cloves of garlic, minced
1/4 tsp. pepper
1/4 tsp. salt
2 T. olive oil
1 T. white balsamic vinegar
1 T. lemon juice
4 leaves fresh basil, cut into thin strips
Heat oven to 400°F with a rack in the middle position. Alternatively heat your outside charcoal or gas grill to medium-high heat.
Place all ingredients for the pesto into a small food processor and pulse until combined. Set pesto aside.**
In a small bowl, toss together all ingredients for the tomato bruschetta. Set aside to let the flavors mingle.
Pat the chicken dry and rub with olive oil and sprinkle with salt, pepper.
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. About 20-30 minutes depending on the size of your chicken breast. When the chicken is almost done baking, place a slice of fresh mozzarella on each breast. Remove from oven when it is slightly melted but not dripping down the sides of the chicken.
For grilled chicken: Place the chicken on the grill and cook until the internal temperature of the chicken is 165° F. When the chicken is almost done being grilled, place a slice of fresh mozzarella on each breast. Remove from the grill when it is slightly melted but not dripping down the sides of the chicken.
Top the mozzarella slices with a scoop of pesto and a scoop of bruschetta. Serve immediately.
**Pesto will keep for 1 week in refrigerator if in an airtight container. Pesto also freezes nicely!