Mediterranean Pesto Bruschetta Chicken

Ingredients:

For the Chicken:

4 boneless skinless chicken breasts

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon paprika

Salt and black pepper to taste

For the Pesto:

2 cups fresh basil leaves

½ cup extra virgin olive oil

½ cup grated Parmesan cheese

⅓ cup pine nuts (or walnuts)

2 garlic cloves

Salt and pepper to taste

(You can also use store-bought pesto for convenience.)

For the Bruschetta Topping:

2 cups ripe tomatoes, diced

2 tablespoons fresh basil, chopped

2 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

Salt and pepper to taste

For Garnish:

Balsamic glaze (store-bought or homemade by reducing balsamic vinegar)

Fresh parsley or basil leaves

Instructions:

1. Prepare the Chicken

Preheat grill pan or outdoor grill to medium-high heat.

Rub chicken breasts with olive oil, garlic powder, oregano, paprika, salt, and pepper.

Grill for 5–7 minutes per side, until golden and fully cooked (internal temp: 165°F / 74°C).

2. Make the Pesto

In a food processor, blend basil, Parmesan, nuts, garlic, and olive oil until smooth.

Season with salt and pepper. Set aside.

3. Make the Bruschetta Topping

In a bowl, combine diced tomatoes, basil, olive oil, balsamic vinegar, salt, and pepper.

Let sit for 10 minutes so flavors meld.

4. Assemble the Dish

Place grilled chicken breasts on a serving plate.

Spread a spoonful of pesto over each piece.

Top with the bruschetta mixture.

Drizzle with balsamic glaze and sprinkle with fresh herbs.