Chicken Bruschetta with Tomato Sauce
40—60 Min
Bruschetta can be low carb! In this dish, a delicious chicken breast fillet replaces the bread. It is topped with a delicious tomato garnish seasoned with Italian Tuscan herbs and a fresh, simple basil pesto.
Ingredients 4 Portions
For the pesto
- 1 Bunch of fresh basil
- 50 gParmesan, grated
- 2 Garlic cloves
- 4 tbsp.Olive oil
- 1 pinchPepper Black, Ground
- 1 pinchSea Salt, Coarse
For the tomato garnish
- 280 gTomatoes
- 2 Garlic cloves
- 2 tbsp.Olive oil
- 4 Basil leaves, fresh
- 1 tbsp.Tuscan Herbs
- Sea Salt, Coarse
- Pepper Black, Ground
Chicken breast fillets
- 4 Chicken breast fillets
- 4 Mozzarella, sliced
- 04 tbsp.Olive oil
- 1 tsp.Sea Salt, Coarse
- 1 tsp.Pepper Black, Ground
Preparation
- 1
To make the pesto: Use a food processor to finely blend all the ingredients until a smooth paste forms. Pour the pesto into a bowl and chill in the fridge.
- 2
Finely dice the tomatoes. Peel and roughly slice the garlic. Mix the tomatoes with Tuscan Herbs, sea salt, ground pepper, olive oil, basil and garlic in a bowl and put to one side.
- 3
Preheat the oven to 200 °C (356°F).
- 4
Rub the chicken breast fillets with salt and ground pepper and coat with olive oil. Place in a baking dish and bake using the conventional oven setting for 25 minutes at 200°C (356°F). Shortly before the end of the baking time, arrange the slices of mozzarella on the fillets.
- 5
Serve the chicken fillets on plates, drizzle with the pesto and garnish with the tomato mixture.
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