Chicken Pesto Focaccia Topped With Bruschetta

6 Sep

Ingredients: Boneless skinless chicken, onion, garlic, fresh pesto sauce, focaccia bread, olive oil, coarse salt, fresh bruschetta, parmesan, and mozzarella.

This yummy, all inclusive meal, takes a bit of time to make. But if you space things out, it isn’t bad. The pesto sauce and bruschetta can be made in advance.

Start by hollowing out a loaf of focaccia bread, leaving the outer rim intact. You can keep the inside bread for home made croutons later if you like. Next, brush olive oil around the inside and outer rim and sprinkle lightly with coarse salt. Bake the bread at 400 degrees for about six to eight minutes.

While the bread is in the oven, heat a deep skillet on medium high and sauté half an onion and four cloves of chopped fresh garlic in a small amount of olive oil. When they start to soften add one to two pounds of thawed boneless, skinless chicken. Once the pink is gone from the outside, pour pesto sauce over the chicken and simmer covered for about twelve minutes.

In the baked focaccia shell, sprinkle half a cup of mozzarella cheese into the bottom and then fill it with the pesto chicken. Sprinkle half a cup of grated parmesan on top of the chicken and then put it back in the oven to melt the cheese for about ten more minutes.

Lastly, spoon the bruschetta over the top.

Experiment: You could come up with many variations of this dish, stuffing the focaccia with most anything: Caramelized onion, butternut squash, bacon and goat cheese.  Roasted peppers, zucchini and smoked Italian sausage with shaved parmesan.  Roasted seasonal vegetables, cherry tomatoes, and smoked gouda cheese.  Hmmm…  What else?

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4 Responses to “Chicken Pesto Focaccia Topped With Bruschetta”

  1. melody tenkley September 6, 2010 at 7:30 am #

    Mmm…mmm. Love this Min. I can taste it right now at 7 am.

  2. Elise September 6, 2010 at 10:01 am #

    This looks amazing, Mindy!!

    • Colleen September 6, 2010 at 12:27 pm #

      It smelled amazing too.

  3. Mindy September 6, 2010 at 1:35 pm #

    thanks Colleen and Elise 🙂

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