Pesto Chicken Bruschetta

• 2 tablespoons oil, divided
• 1 teaspoon garlic, coarsely chopped, divided
• 8 slices diagonally sliced sourdough bread, 1/4 inch thick
• 1/2 cup asiago cheese, grated, divided
• 2 tablespoons prepared pesto sauce
• 1/4 teaspoon pepper
• 4 boneless skinless chicken breast halves
• 12 slices fresh mozzarella cheese (about 8 ounces)
• 2 tomatoes, cut into 4 slices

1. In 10-inch skillet, heat 1 tablespoon olive oil and 1/2 teaspoon garlic.
2. Add 4 slices bread; cook over medium-high heat, turning once 5 to 7 minutes or until toasted.
3. Remove from pan. Add remaining 1 tablespoon oil and 1/2 teaspoon garlic; repeat with remaining bread slices.
4. Sprinkle 1/4 cup asiago cheese on bread.
5. In same skillet, combine pesto, and pepper. Add chicken, coating with pesto.
6. Cook over meiudm high heat, turning once 8-10 minutes or until chicken is brown. Place 3 slices mozzerella cheese on each bread slice; top with tomatoe slice.
7. Slice chicken pieces in half horizontally; place on tomato. Sprinkle with remaining cheese.

oil, garlic, bread, asiago cheese, pesto sauce, pepper, chicken, mozzarella cheese, tomatoes

Taken from www.food.com/recipe/pesto-chicken-bruschetta-143379 (may not work)