Tasty TuesdayDinnerLow CarbItalian
Beautiful Make-able Recipes _ The Modern Proper.pdf62.7KB
4 Chicken breasts
4 Slices fresh mozzarella
2 tbsp Olive oil
1 tsp Salt
Fresh ground black pepper, to taste
2 cup Basil leaves
1 cup Pine nuts
1/2 cup Freshly grated parmesan cheese
2 Cloves of garlic
1/3 cup Olive oil
10 oz Cherry tomatoes, halved or quartered if large
2-3 Cloves of garlic, minced
1/4 tsp Pepper
1/4 tsp Salt
2 tbsp Olive oil
1 tbsp White balsamic vinegar
1 tbsp 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. We like pesto a little bit "chunky" but tastes differ, so feel free to make it as smooth as you'd like. Also feel free to add more olive oil a little at a time if necessary. 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!