Recipe ingredients
- 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
Recipe method
- 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.
Other yeast bread recipes:
Pesto chicken bruschetta recipe
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