Pesto Chicken Bruschetta

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  4 full breast (both fillets) or 944g

• Sauce, pesto, Classico, basil pesto, ready-to-serve

  ¼ cup or 62g

• Cherry tomatoes

  Red, ripe, raw, year round average

  10 oz or 284g

• Mozzerella Cheese

  Low moisture/Part Skim Shredded - Happy Farms

  ½ cup or 56g

• Extra Virgin Olive oil

  First Cold Pressed - Kirkland Signature

  1 tbsp or 15g

• Garlic

  Raw

  2 clove or 6g

• White Balsamic Vinegar

  Bertolli

  1 tbsp or 100g

• Lemon juice

  Raw

  1 tbsp or 15g

Directions

1. Heat oven to 400°F with a rack in the middle position. Alternatively heat your outside charcoal or gas grill to medium-high heat. 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. 5. 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 30-40 minutes. 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. 6. Top the mozzarella slices with a scoop of pesto and a scoop of bruschetta. Serve immediately.