Pesto Chicken Bruschetta

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

Directions

1. 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 3 Condiments