Pesto Chicken Bruschetta Keto Version

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ingredients

4 persons

280 g cherry tomatoes, halved or quartered
2 to 3 cloves of garlic, finely chopped
1 teaspoon freshly ground the spice club black pepper, plus extra for garnish
60 ml extra virgin olive oil
4 tsp The Spice Club Italian spice mix
1 tablespoon white balsamic vinegar
1 tablespoon fresh lemon juice (from about 1 lemon)
4 fresh basil leaves, cut into thin strips
4 chicken fillets (about 800 g)
4 slices of fresh mozzarella
Salt and pepper to taste
120 ml pesto
Baguette of your choice (optional for non-keto variant)

preparation

Preheat the oven to 200°C.
Mix the cherry tomatoes, garlic, black pepper, olive oil, Italian spice mix, balsamic vinegar, lemon juice and basil in a bowl.
Place the chicken fillets on a baking tray lined with baking paper and season with salt and pepper.
Divide the tomato mixture evenly over the chicken fillets.
Bake the chicken in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the tomatoes are soft.
Remove the baking tray from the oven and place a slice of mozzarella on each chicken breast.
Return the baking sheet to the oven and bake for another 5-7 minutes, or until the mozzarella is melted and lightly browned. Optionally bake the baguette.
Remove the chicken from the oven and let it rest for a few minutes.
Sprinkle the chicken with pesto and garnish with extra black pepper. Serve on baguette for a non-keto version.
Serve the pesto chicken bruschetta warm. Enjoy it!

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We are regularly asked why there is no salt in our products, but sometimes there is in the recipes. Read more about this and how reducing salt intake contributes to your health & wallet via the link below.

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