Pesto Chicken Bruschetta
2 tablespoons olive oil
1 teaspoon garlic, coarsely chopped
8 (1/4-inch) diagonal slices sourdough bread
1/2 cup Asiago cheese, grated
2 tablespoons prepared pesto
1/4 teaspoon pepper
4 boneless, skinless chicken breast halves
12 slices mozzarella cheese
2 tomatoes, sliced
In a 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 oil and garlic; repeat with remaining bread slices. Sprinkle 1/4 cup Asiago on bread.
In same skillet, combine pesto and pepper. Add chicken, coating with pesto. Cook over medium-high heat, turning once, 8 to 10 minutes or until chicken is brown.
Place 3 slices of mozzarella on each bread slice; top with tomato slice. Slice chicken pieces in half horizontally. Place on tomato; sprinkle with remaining Asiago cheese.
Makes 4 servings.
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