I came up with this recipe during my goat cheese obsession phase. Remember this pizza? I made this chicken several times within a short period and may have burned Jordan and I out…but it was just so good! 😉 I had some chicken breasts laid out one night and opened the fridge for some inspiration, spotted the pesto and roasted red peppers, and immediately thought about bruschetta. I’m sure most of you know, but bruschetta is an Italian dish where bread is topped with tomatoes, garlic, pepper, basil, mozzarella, etc.–basically anything. It’s usually served as an appetizer, but I thought I’d modify the concept some and use chicken instead of bread–success! You could easily modify this recipe with whatever ingredients you have on hand–tomatoes instead of peppers or different kinds of cheeses–the possibilities are almost endless. Enjoy!
4 boneless skinless chicken breasts
1/4-1/2 cup pesto
1/4-1/2 cup roasted red peppers, coarsely chopped
1/4-1/2 cup goat cheese
1/4 cup shredded parmesan cheese
1. Preheat oven to 350 degrees. Place chicken breasts in 9×13 pan and season with salt and pepper. Bake for 35-45 minutes or until internal temperature is 165. Top each chicken breast with 1-2 tbsp each of pesto, roasted red peppers, goat cheese, and parmesan cheese.
2. Turn oven to broil and broil just until cheeses are melted, a couple minutes. Don’t turn your back on it though or you’ll have burned cheese.