A delicious chicken recipe featuring a stunning pesto and bruschetta combination. This dish is perfect for enjoying fresh spring and summer produce, bringing bright flavors to your table with seasoned chicken topped with homemade pesto and fresh bruschetta.
1: To make pesto, add basil, garlic, pine nuts, and salt to a food processor and pulse until finely chopped.
2: Gradually add olive oil and pulse until fully combined.
3: To make bruschetta, add tomatoes, garlic, basil, olive oil, balsamic, salt, and black pepper to a medium-sized bowl and mix well.
4: To prepare chicken, season generously with salt and pepper.
5: Heat olive oil in a large skillet over medium heat.
6: Add chicken and sear on both sides until golden brown, about 5 minutes per side.
7: Pour bone broth over chicken and let it cook through while scraping the sides until the sauce thickens.
8: Continue cooking until chicken reaches an internal temperature of 165°F, about 15-18 minutes for thighs and 20-25 minutes for breasts.
9: To serve, plate chicken and top with pesto and bruschetta.
