Pesto Chicken Tomato Toasts

Bubbling mozzarella over pesto chicken and juicy tomato. Toast both sides before adding toppings to keep the underside crisp.

Why you’ll love this recipe

• Bubbling mozzarella over pesto chicken and juicy tomato.
• Toast both sides before adding toppings to keep the underside crisp.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 10 oz chicken breast, thin cutlets
• 4 slices bread
• 1 tomato, sliced
• 2 tbsp basil pesto
• 2 oz mozzarella, sliced
• 1 tsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Heat an oven broiler and set a rack 6 inches below it

   Heat an oven broiler and set a rack 6 inches below it. Heat oil in a skillet over medium-high.

2. 02

   Cook chicken 4–5 minutes per side until 165°F, then slice

   Cook chicken 4–5 minutes per side until 165°F, then slice.

3. 03

   Toast bread under the broiler for 1 minute per side

   Toast bread under the broiler for 1 minute per side. Spread with pesto and top with tomato, chicken and mozzarella.

4. 04

   Bring it together

   Broil 1–2 minutes, watching constantly, until cheese bubbles.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Toast both sides before adding toppings to keep the underside crisp.

Make it your own

Swap pesto for a thin layer of marinara; it counts as a separate ingredient.

What to serve with it

Assemble just before eating to protect the toasted edges. Serve any cool vegetables on top at the last moment; avoid stacking hot portions where trapped steam softens them.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.