Pesto Chicken Bruschetta Bake

Ingredients

Ingredients

• 1.5 lb boneless, skinless chicken breasts
• 0.5 tsp garlic powder
• 0.5 tsp sea salt
• 0.25 tsp black pepper
• 0.5 tsp dried basil
• 0.5 tsp dried oregano
• 1/3 cups pesto
• 4 mozzarella cheese
• olive oil
• 3 roma tomatoes
• 0.25 cups fresh basil leaves
• 2 garlic cloves
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil
• red pepper flakes
• fresh basil

Instructions

1. In a medium bowl, combine diced tomatoes, chopped basil, minced garlic, balsamic vinegar, and olive oil. Stir well and set aside to allow flavors to meld.
2. Take out a large 9×13 baking dish.
3. Place chicken breasts in a baking dish in a single layer. If they are very thick, lightly pound to even thickness, if desired.
4. Season both sides with garlic powder, sea salt, black pepper, dried basil, and dried oregano.
5. Spread pesto evenly over each chicken breast.
6. Spoon the prepared bruschetta mixture over the pesto‑covered chicken.
7. Top each chicken breast with a thick slice of mozzarella cheese.
8. Drizzle lightly with olive oil.
9. Bake for 35 minutes, or until chicken reaches an internal temperature of 165°F. If desired, broil for 1–2 minutes at the end to melt and lightly brown the cheese. Watch closely to prevent burning.
10. Sprinkle with red pepper flakes if desired. Serve over pasta, rice, roasted vegetables, or with crusty bread.