Pesto Chicken Bruschetta - cooking recipe

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

Preparation

In 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 1 tablespoon oil and 1/2 teaspoon garlic; repeat with remaining bread slices.
Sprinkle 1/4 cup asiago cheese on bread.
In same skillet, combine pesto, and pepper. Add chicken, coating with pesto.
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.
Slice chicken pieces in half horizontally; place on tomato. Sprinkle with remaining cheese.