This is a dish I learned to make shortly after getting married, so in our house it’s considered a “classic”.
2 Boneless Skinless Chicken Breasts
4 ounces Pesto (see recipe below)
2 ounces Bruschetta
4 ounces Parmesan Cheese, grated
Salt and Pepper to taste
Ingredients for Pesto
1 cup loosely packed Basil Leaves
4 ounces Pine Nuts
2 ounces Extra Virgin Olive oil
To prepare Pesto, combine the Basil, Pine Nuts and Olive Oil in a small food processor (or mortar and pestle) until well blended. If the mixture is too dry, add more olive oil until the sauce becomes to your liking.
To prepare the Chicken, preheat oven to 350 degrees F (180 C). Pound the chicken until about 1 cm or ¼ inch thick. Place in a baking dish, then layer the Pesto, Bruschetta, and Parmesan Cheese. Season with Salt and Pepper. Bake for 40 minutes, or until the chicken is thoroughly cooked and the cheese is slightly browned.