Best 4 Pesto Bruschetta Baked Chicken Recipes
Pesto Bruschetta Baked Chicken is a delectable dish that combines the vibrant flavors of pesto, juicy chicken, and toasted bread. This recipe starts with succulent chicken breasts marinated in a zesty blend of pesto, garlic, and olive oil, infusing them with aromatic flavors. The chicken is then baked to perfection, resulting in a tender and moist interior. Topped with a vibrant bruschetta mixture of diced tomatoes, red onions, fresh basil, and balsamic glaze, this dish offers a burst of tangy and sweet flavors in every bite. Served alongside toasted slices of baguette, the Pesto Bruschetta Baked Chicken becomes an irresistible appetizer or main course that is sure to impress your taste buds.
In addition to the main recipe, this article also includes variations and alternative options for a versatile culinary experience. For those who prefer a vegetarian option, there's a tempting recipe for Roasted Vegetable Bruschetta with Goat Cheese. This variation features an array of colorful roasted vegetables, creamy goat cheese, and a drizzle of honey, creating a delightful vegetarian dish. If you're looking for a quick and easy appetizer, the article offers a recipe for Classic Bruschetta with Tomatoes and Basil, a timeless combination of fresh tomatoes, sweet basil, and a touch of garlic. And for a unique twist, the Sun-Dried Tomato and Feta Bruschetta recipe introduces a combination of tangy sun-dried tomatoes, crumbled feta cheese, and a balsamic glaze, creating a flavorful and visually appealing appetizer.
PESTO BRUSCHETTA
My daughter came up with this recipe and I'm asked for a copy of it every time I make it. It's easy to switch up the flavor by using different types of pesto. -Shirley Dickstein, Parma, Idaho
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 29 appetizers.
Number Of Ingredients 4
Steps:
- Arrange bread slices on an ungreased baking sheet. Spread with pesto; top with tomatoes and cheese. Broil 4 in. from the heat for 3-5 minutes or until edges are lightly browned.
Nutrition Facts : Calories 93 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 196mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
PESTO BRUSCHETTA BAKED CHICKEN
I created this great low carb recipe for my husband. With the wonderful flavor of pesto, provolone cheese and bruschetta topping it feels decadent without all the carbs and calories.
Provided by Teresa Jacobson
Categories Chicken
Time 1h10m
Number Of Ingredients 6
Steps:
- 1. Heat oven to 375 degrees F. Spray a 13x9 glass baking dish with nonstick spray.
- 2. If chicken breasts are large, slice in half and spread each half with a heaping tablespoon of pesto and roll. If not large, slice a pocket into the breast, spread the pesto in pocket and place in baking dish; repeat until all breasts have pesto and are in dish.
- 3. Cover dish with foil and bake in preheated oven for 25-30 minutes until chicken is no longer pink inside.
- 4. Meanwhile, place chopped onion and tomatoes in a bowl, add in dried or fresh basil, stir well.
- 5. Spoon a little of the pan drippings over chicken; place a half slice of provolone on top of chicken, spoon on 2-3 spoonfuls of tomato mixture. Return to oven for 5-10 minutes until cheese is melted. Serve hot with a salad and fruit.
- 6. Nutritional Info: per serving Calories: 379 Total Fat: 13.8g/ Sat. Fat: 3.2g Cholesterol: 158mg Sodium: 857mg Total Carbs: 2.9g/ Dietary Fiber: 0.8g/ Sugars: 2.0g Protein: 59.6g
PESTO CHICKEN BRUSCHETTA
Make and share this Pesto Chicken Bruschetta recipe from Food.com.
Provided by Misti_Country_Girl
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In 10-inch skillet, heat 1 tablespoon olive oil and 1/2 teaspoon garlic.
- Add 4 slices bread; cook over medium-high heat, turning once 5 to 7 minutes or until toasted.
- Remove from pan. Add remaining 1 tablespoon oil and 1/2 teaspoon garlic; repeat with remaining bread slices.
- Sprinkle 1/4 cup asiago cheese on bread.
- In same skillet, combine pesto, and pepper. Add chicken, coating with pesto.
- Cook over meiudm high heat, turning once 8-10 minutes or until chicken is brown. Place 3 slices mozzerella cheese on each bread slice; top with tomatoe slice.
- Slice chicken pieces in half horizontally; place on tomato. Sprinkle with remaining cheese.
Nutrition Facts : Calories 808.1, Fat 31.2, SaturatedFat 13.4, Cholesterol 135.6, Sodium 1392.4, Carbohydrate 71, Fiber 4.6, Sugar 2.8, Protein 58
BRUSCHETTA CHICKEN CASSEROLE
I took a favorite recipe and modified it to my preference. It's reminiscent of bruschetta and the best part is the entire dish cooks in one casserole dish for less mess!
Provided by thedailygourmet
Categories Chicken Casserole
Time 1h25m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Spread orzo evenly in the prepared baking dish. Add broth, 2 tablespoons melted butter, garlic, 1/2 teaspoon salt, and pepper; stir to combine. Spread tomatoes evenly over top.
- Place chicken breasts on a cutting board and trim any visible fat. Drizzle remaining 2 tablespoon melted butter over chicken, then sprinkle with Italian seasoning, remaining 1/4 teaspoon salt, and red pepper flakes. Place chicken over the tomatoes and cover the baking dish with foil.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove foil and sprinkle chicken with mozzarella cheese. Bake until cheese is melted, 5 to 7 minutes longer.
- Drizzle pesto and balsamic glaze over each serving and garnish with basil.
Nutrition Facts : Calories 606 calories, Carbohydrate 48.3 g, Cholesterol 119.7 mg, Fat 27 g, Fiber 3.4 g, Protein 41.6 g, SaturatedFat 13.1 g, Sodium 1166.5 mg, Sugar 5.1 g
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
- Don't overcrowd the pan when cooking the chicken. This will prevent it from cooking evenly.
- Cook the chicken until it is cooked through, but not overcooked. Overcooked chicken will be dry and tough.
- Use a good quality pesto. A homemade pesto is always best, but a store-bought pesto can also be used.
- Top the chicken with the pesto and tomatoes before baking. This will help to create a flavorful and juicy dish.
- Serve the chicken immediately after baking. This will ensure that it is hot and fresh.
Conclusion:
Pesto bruschetta baked chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is juicy and flavorful, and the pesto and tomatoes add a bright and tangy flavor. This dish is sure to please everyone at your table.
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