Bruschetta Chicken Breasts

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Total time 30 minutes
  • Portion size 4 servings


Lemon Orzo (recipe, this page):


Preheat oven to 350°F. In bowl, combine tomatoes, garlic, vinegar and 1 tsp of the oil. Season with salt and pepper; set aside. Season chicken breasts with salt and pepper. In large skillet, heat remaining oil over medium-high heat; cook chicken, turning once, until golden, about 4 minutes.

Remove skillet from heat; transfer chicken to baking sheet. Brush chicken with pesto; top with slices of bocconcini and reserved tomato mixture. Bake just until chicken is no longer pink inside, about 10 minutes. Garnish with basil. Serve with Lemon Orzo.

Lemon Orzo

In large pot of boiling salted water, cook 250 g orzo until al dente, 6 to 8 minutes. Reserving 1/2 cup of cooking liquid; drain well. Transfer orzo and cooking liquid to bowl; mix in 1 tsp butter, 2 tsp grated lemon zest, 2 tbsp lemon juice and 3 tbsp chopped fresh parsley. Season with salt and pepper. Makes 4 servings

Nutritional facts PER SERVING: about

  • Iron 1.9 mg
  • Fibre 1 g
  • Sodium 300 mg
  • Sugars 2 g
  • Protein 50 g
  • Calories 415
  • Total fat 22 g
  • Cholesterol 135 mg
  • Saturated fat 6 g
  • Total carbohydrate 4 g
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Lunch & Dinner

Bruschetta Chicken Breasts