Pesto Chicken Bruschetta

 

2 tablespoons olive oil 1 teaspoon garlic, coarsely chopped 8 (1/4−inch) diagonal slices sourdough bread 1/2 cup Asiago cheese, grated 2 tablespoons prepared pesto 1/4 teaspoon pepper 4 boneless, skinless chicken breast halves 12 slices mozzarella cheese 2 tomatoes, sliced

In a 10−inch skillet, heat 1 tablespoon olive oil and 1/2 teaspoon garlic. Add 4 slices bread. Cook over medium−high heat, turning once, 5 to 7 minutes or until toasted. Remove from pan. Add remaining oil and garlic; repeat with remaining bread slices. Sprinkle 1/4 cup Asiago on bread.

In same skillet, combine pesto and pepper. Add chicken, coating with pesto. Cook over medium−high heat, turning once, 8 to 10 minutes or until chicken is brown.

Place 3 slices of mozzarella on each bread slice; top with tomato slice. Slice chicken pieces in half horizontally. Place on tomato; sprinkle with remaining Asiago cheese.

Makes 4 servings.