My sweet mother has been cooking her way through my blog as her way of being supportive to me. She of course started with all of the casseroles because she tends to feed a small army every Sunday and casseroles seem to be the most convenient when feeding a crowd. I’m actually really shy when it comes to sharing recipes, even with my own mother. Anytime she brings up what she’s recently made, I casually change the subject because I’m afraid she’s going to tell me it was terrible. I know. I’m weird. And that’s just my mother, who is the kindest person on the planet. Imagine how awkward I feel when anyone else talks to me about recipes they’ve made of mine.
It especially sounds strange considering I have had this food blog and have been sharing recipes with the world for almost 6 years now. I’ve been like that my whole life though. In high school I wouldn’t let anyone come to my orchestra concerts or my track meets because I get horrendously nervous when people watch me. I will say that I’ve grown a thicker skin over the years because I’ve learned that you just can’t please everyone.
This recipe is a hybrid of an assortment of flavors I love. Pesto coated chicken is topped with balsamic marinated tomatoes and topped with cheese and Panko crumbs. Panko crumbs are so much crunchier than regular bread crumbs and work perfect for topping just about anything.
Since I love the flavors of bruschetta, I added some chopped onion, a splash of balsamic vinegar, and garlic.
Layer your chicken, tomatoes, cheese, and Panko crumbs. Bake until chicken is done and the crumbs are golden brown.
|Bruschetta Pesto Chicken Casserole|| |
- 1 pint grape tomatoes, quartered
- ¼ cup finely chopped red onion
- 1 garlic clove, minced
- 2 Tablespoons balsamic vinegar
- 4 boneless skinless chicken breasts (about 2 pounds), cubed
- ½ cup basil pesto
- 2 cups shredded mozzarella cheese
- ¼ cup butter, melted
- 2 cups seasoned panko crumbs
- Preheat oven to 375 degrees.
- In a small bowl, combine the tomatoes, red onion, garlic, and vinegar. Marinate in the fridge until ready to use.
- In a 9x13 baking dish toss the pesto and chicken together and place in a single layer.
- Scoop the tomato mixture on top, disregarding any excess balsamic vinegar leftover.
- Sprinkle the cheese on top.
- Mix the butter and panko crumbs together and sprinkle on top of the cheese.
- Bake for 25-30 minutes or until chicken is done. Cover with a foil tent if crumbs begin browning too much.
You can make your own pesto or buy it. Almost all grocery stores carry and it's usually by the refrigerated pasta. I used Buitoni basil pesto.