Enjoy delicious Pesto Chicken Bruschetta: juicy chicken fillets covered with flavorful cherry tomatoes, fresh basil, and creamy mozzarella. Lets eat!
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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