Herb Marinated Chicken Crostini Recipe
SUN-DRIED TOMATO PESTO & GOAT CHEESE
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Ingredients
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Marinated Chicken
Sun-Dried Tomato Pesto
Goat Cheese Spread
Crostini & Garnish
Method
Marinated Chicken
- 1
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.
- 2
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.
- 3
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.
Sun-Dried Tomato Pesto
- 4
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.
Goat Cheese Spread
- 5
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.
Crostini & Assembly
- 6
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.
- 7
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.
- 8
