{"id":17486,"date":"2021-09-01T10:08:20","date_gmt":"2021-09-01T10:08:20","guid":{"rendered":"http:\/\/www.nourishdeliciously.com\/?p=17486"},"modified":"2022-12-12T03:44:19","modified_gmt":"2022-12-12T03:44:19","slug":"grilled-chicken-pesto-bruschetta","status":"publish","type":"post","link":"https:\/\/www.nourishdeliciously.com\/?p=17486","title":{"rendered":"Grilled Chicken Pesto Bruschetta"},"content":{"rendered":"\n
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Hello from La Spezia, Liguria. We made a spontaneous decision to take a trip to Italy last week and spending time here working and relaxing. I\u2019m totally in love with Liguria, it\u2019s stunning Mediterranean coast, charming towns, wonderful people and delicious delicious food. Liguria is all about Pesto Classico, Corxetti pasta, Faranita, and wonderful cheeses. The Ligurian pesto goes on everything here and I feel it totally needs its own blogpost because I think I was doing my pesto all wrong. After learning it the right way I have to say Ligurian pesto was a game changer for me. For this recipe I\u2019m making a simple basil pesto topped over grilled chicken, fresh mozzarella, late summer tomatoes and a tomato vinaigrette to round off all the flavors. It\u2019s everything you’ll find in a bruschetta, only the bread is replaced with grilled chicken. <\/p>\n\n\n\n

How do you get skinless boneless chicken properly cooked but not dry? Boneless skinless chicken breast has a reputation for being dry, boring and eaten by elite athletes for the purposes of lean protein. Well the trick is to cut the breast horizontally into two equal portion like a butterfly. This gives the piece maximum surface area so it cooks really fast, reducing the cooking time in return and retaining the moisture. The second is inject it with flavors, being so low in fat chicken breast will gladly accept fat and in return make it tasty. So we\u2019ll cover it with pesto, mozzarella and tomato vinaigrette.<\/p>\n\n\n\n

The next part to this recipe is the pesto. You could make it at home or buy store bought. I have a quick recipe it it works equally well with store bought too.

Pick ripe tomatoes, baby cherry or even heirloom works really well. Simply dice the tomatoes into bite sized pieces and gently toss it with vinaigrette.
Fresh mozzarella is wonderful but if you want to go a step further tear up some fresh buratta for the next level of yumminess. <\/p>\n\n\n\n

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Ingredients<\/h3>\n\n\n\n