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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Found in a mini cookbook. Sounds really delicious. Ingredients:
2 tablespoons oil, divided |
1 teaspoon garlic, coarsely chopped, divided |
8 slices diagonally sliced sourdough bread, 1/4 inch thick |
1/2 cup asiago cheese, grated, divided |
2 tablespoons prepared pesto sauce |
1/4 teaspoon pepper |
4 boneless skinless chicken breast halves |
12 slices fresh mozzarella cheese (about 8 ounces) |
2 tomatoes, cut into 4 slices |
Directions:
1. In 10-inch skillet, heat 1 tablespoon olive oil and 1/2 teaspoon garlic.
2. Add 4 slices bread; cook over medium-high heat, turning once 5 to 7 minutes or until toasted.
3. Remove from pan. Add remaining 1 tablespoon oil and 1/2 teaspoon garlic; repeat with remaining bread slices.
4. Sprinkle 1/4 cup asiago cheese on bread.
5. In same skillet, combine pesto, and pepper. Add chicken, coating with pesto.
6. Cook over meiudm high heat, turning once 8-10 minutes or until chicken is brown. Place 3 slices mozzerella cheese on each bread slice; top with tomatoe slice.
7. Slice chicken pieces in half horizontally; place on tomato. Sprinkle with remaining cheese.
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