Pesto Chicken Bruschetta

Pesto Chicken Bruschetta
  1. Ingredients:
    4 (6 oz) boneless, skinless chicken breasts
    4 (1 oz) slices part-skim mozzarella cheese
    3 cups (15.78 oz) cherry tomatoes
    6 cup (6.36 oz) fresh baby spinach
    1 tbsp extra virgin olive oil

    Pesto Ingredients:
    2 cups packed basil leaves
    40 pine nut kernels
    1/4 cup of Parmesan Cheese
    2 cloves garlic
    4 tbsp water

    Pre-heat the oven to 375.

    Add all of the pesto ingredients into a blender. Drizzle some water to loosen it up as needed. Season with salt & pepper.

    Pre-heat the nonstick pan with a drizzle of olive oil. Sear the chicken for about 4-5 minutes per side and set aside.

    Add one slice of cheese on top of each chicken breast.

    Bakes the chicken in the oven for 5-7 minutes, or until cooked through. Set aside to rest.

    In a bowl, combine the spinach, cherry tomatoes, and pesto. Season with salt & pepper. Toss well.

    Add Spinach mixture to the top of each chicken breast and serve.

    Makes 4 servings:
    Per serving
    1 Leaner
    1 Healthy Fat
    3 Greens