Bruschetta can be low carb! In this dish, a delicious chicken breast fillet replaces the bread. It is topped with a delicious tomato garnish seasoned with Italian Tuscan herbs and a fresh, simple basil pesto.
Ingredients 4 Portions
For the pesto
For the tomato garnish
Chicken breast fillets
To make the pesto: Use a food processor to finely blend all the ingredients until a smooth paste forms. Pour the pesto into a bowl and chill in the fridge.
Finely dice the tomatoes. Peel and roughly slice the garlic. Mix the tomatoes with Tuscan Herbs, sea salt, ground pepper, olive oil, basil and garlic in a bowl and put to one side.
Preheat the oven to 200 °C (356°F).
Rub the chicken breast fillets with salt and ground pepper and coat with olive oil. Place in a baking dish and bake using the conventional oven setting for 25 minutes at 200°C (356°F). Shortly before the end of the baking time, arrange the slices of mozzarella on the fillets.
Serve the chicken fillets on plates, drizzle with the pesto and garnish with the tomato mixture.