Hühner-Bruschetta mit Toskana Kräuter

Chicken Bruschetta with Tomato Sauce

40—60 Min

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

Preparation

  1. 1

    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.

  2. 2

    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.

  3. 3

    Preheat the oven to 200 °C (356°F).

  4. 4

    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.

  5. 5

    Serve the chicken fillets on plates, drizzle with the pesto and garnish with the tomato mixture.