I roast chicken breasts often because they’re a healthy source of protein. However, I find them bland and boring. So I’m always looking for flavourful ways to use the leftovers. One day, I was craving chicken pesto pizza, but didn’t have the time, energy, or the motivation to make pizza dough. So, I threw together a few things that I had on hand and put them on toast. It was so delicious that I started roasting chicken breasts just for this. When I’m really lazy, I use the microwave to melt the cheese so dinner literally takes seconds to make.
Chicken Pesto “Pizza” on Bread Recipe
thinly sliced bread of your choice (the thinner the better; I love using Dimpflmeier’s organic multigrain light rye bread for this (pictured above))
a small handful of diced, cooked chicken or turkey (This is a great way to use leftovers.)
store bought or homemade basil pesto
small handful of shredded cheese (I used marble but you could use any cheese or combination that you like, ie. monterey jack, provolone, gruyere, mozzarella, etc.)
optional: fresh tomato, diced
Toast a slice of bread to your preferred doneness. Spread a thin layer of pesto all over one side of the bread. Sprinkle over an even layer of cheese (to taste) and scatter over a few pieces of cooked chicken or turkey. Bake in a toaster oven or a preheated oven at 350 F (or use the microwave) until the cheese is melted and bubbly. Note that if you use a microwave, the bread will soften. Sprinkle over a few pieces of fresh tomato if using and serve immediately.