Pesto Chicken Bruschetta

Found in a mini cookbook. Sounds really delicious.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 2  tablespoons  oil, divided
• 1  teaspoon garlic, coarsely chopped, divided
• 8  slices  diagonally sliced  sourdough bread, 1/4 inch thick
• 1⁄2 cup asiago cheese, grated, divided
• 2  tablespoons  prepared pesto sauce
• 1⁄4 teaspoon pepper
• 4  boneless skinless chicken breast halves
• 12  slices fresh mozzarella cheese (about 8 ounces)
• 2  tomatoes, cut into 4 slices

Directions

1. In 10-inch skillet, heat 1 tablespoon olive oil and 1/2 teaspoon garlic.
2. Add 4 slices bread; cook over medium-high heat, turning once 5 to 7 minutes or until toasted.
3. Remove from pan. Add remaining 1 tablespoon oil and 1/2 teaspoon garlic; repeat with remaining bread slices.
4. Sprinkle 1/4 cup asiago cheese on bread.
5. In same skillet, combine pesto, and pepper. Add chicken, coating with pesto.
6. 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.
7. Slice chicken pieces in half horizontally; place on tomato. Sprinkle with remaining cheese.