Dinner Tonight - Pesto Chicken Bruschetta

I’m so looking forward to planting my basil and making homemade pesto this year, but luckily, I have a little left in the freezer from last year and you can also buy really good pesto so it’s easy to make this fabulous Pesto Chicken Bruschetta all year long!  

This recipe has all the flavors of summer, but I just couldn’t resist using the last little bit of pesto from last year to make this delicious dish and I’m not sorry because it did not disappoint! Since cherry tomatoes are available all year long and even better when marinated for a little while, I knew this recipe would be packed with flavor! It’s one that I’ll make over and over again and I look forward to using garden fresh tomatoes!

This dish is as beautiful as it is delicious and you can serve it right out of the oven in the casserole that it’s baked in!

Start by making a marinated tomato mixture with cherry tomatoes, garlic, fresh basil, champagne vinegar, a little lemon juice, olive oil and salt and pepper.  Let that mixture marinate while you prepare the chicken.

Season 4 chicken breasts with salt, pepper, garlic powder and a little Rotisserie Chicken seasoning and put them in a 400 degree oven for about 25 minutes…then take them out and top with a couple of slices of fresh mozzarella and put them back into the oven just long enough for the cheese to melt!

When the chicken comes out of the oven, top it with the marinated tomatoes and add as much pesto as you like!  This dish is easy to make and packed with flavor!  Keep scrolling for the recipe…you’re gonna love it!

This recipe was inspired by The Modern Proper and when I saw it, my mouth started watering! I hope you love it as much as we did!

What kind of recipes would you like to see here on Crazy Blonde Life? Leave a comment and let me know! Thanks for reading today and have a fabulous weekend!