Pesto Chicken Bruschetta
1 tablespoons olive oil ½ teaspoon coarsely chopped garlic 4 slices sourdough bread, cut diagonally, ¼ inch thick ½ cup (about 2 ounces) grated Asiago cheese, divided 2 tablespoons prepared pesto ¼ teaspoon pepper 4 boneless, skinless chicken breast halves 8 ounces fresh mozzarella cheese, cut into 12 (¼-inchthick) slices 1 tomato, cut into 4 slices
Instructions:
It's warm, satisfying, and really takes the edge off.
- In a 10-inch skillet, heat the olive oil and garlic. Add the bread slices. Cook over medium-high heat for 5 to 7 minutes or until toasted, turning once. Remove from the pan and place on a plate. Sprinkle ¼ cup of the Asiago cheese on the bread. Set aside.
- In the same skillet, combine the pesto and pepper. Add the chicken, coating with the pesto. Cook over medium-high heat for 8 to 10 minutes, or until the chicken is brown, turning once.
- To serve, place 3 slices of mozzarella on each bread slice; top with a tomato slice and then a chicken breast half. Sprinkle with the remaining Asiago cheese.