Herb Marinated Chicken Crostini Recipe

Prep marinade

In a medium bowl, whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, minced garlic (2 cloves), chopped parsley (2 tbsp), chopped basil (1 tbsp), thyme leaves (1 tsp), dried oregano (1/2 tsp), salt (1 tsp) and black pepper (1/2 tsp) until combined.

Marinate chicken

Slice the chicken breast crosswise into 1/4–1/2-inch thin cutlets. Place cutlets in a shallow dish or resealable bag and pour the marinade over them. Turn to coat thoroughly, press out excess air, and refrigerate for at least 30 minutes and up to 4 hours.

Cook chicken

Heat a large skillet over medium-high heat. Add 1 teaspoon olive oil if skillet is dry. Remove chicken from marinade, letting excess drip off. Cook cutlets 2–3 minutes per side until golden and cooked through (internal temperature 165°F / 74°C). Transfer to a cutting board and let rest 5 minutes, then thinly slice into bite-size pieces for crostini.

Blend pesto

Drain oil-packed sun-dried tomatoes and place 1/2 cup in a food processor with 2 tablespoons toasted pine nuts, 1/4 cup basil leaves, 2 tablespoons parsley, 2 tablespoons grated Parmesan, 1/2 clove garlic, red pepper flakes (1/8 tsp), 2 tablespoons olive oil, salt (1/4 tsp) and black pepper (1/8 tsp). Pulse until a chunky paste forms, scraping down sides once. If too thick, add up to 1 teaspoon more olive oil or 1/2 teaspoon water to reach spreadable consistency.

Make spread

In a small bowl, combine 4 oz soft goat cheese with 1 tablespoon plain Greek yogurt, 1/2 teaspoon lemon zest, 1/2 teaspoon honey and 1/8 teaspoon black pepper. Stir until smooth and slightly fluffy. Taste and adjust seasoning with a pinch more salt or honey if desired.

Prepare crostini

Preheat oven to 375°F (190°C). Slice baguette on the diagonal into 1/3-inch slices (about 18–20 slices depending on loaf). Arrange on a baking sheet, brush each slice lightly with 1 tablespoon total olive oil (brush both sides lightly), and sprinkle with flaky sea salt. Bake 8–10 minutes until edges are golden and crisp. Let cool slightly.

Assemble crostini

Spread each toasted crostini with about 1 teaspoon of the goat cheese spread. Top with roughly 1 teaspoon sun-dried tomato pesto. Place 2–3 slices of the marinated chicken on top of each crostini (or roughly 1 tablespoon of sliced chicken). Garnish with a few microgreens or a small piece of baby arugula and a small basil leaf. Arrange on a platter.

Finish

Optional: drizzle a tiny bit of reserved sun-dried tomato oil or an extra 1/2 teaspoon olive oil over assembled crostini and finish with a light crack of black pepper. Serve immediately while crostini are crisp.