Chicken breast bruschetta with zucchini and pistou

This very green bruschetta is a variation of the classic tomato bruschetta. Pistou is the French equivalent of the Italian pesto; there is no cheese nor pine nuts but a generous amount of fresh basil.

Serve with a side salad and tomatoes for a healthy and balanced lunch.

2 servings

2 large slices of rustic country bread
2 small organic chicken breasts
1 small zucchini
Olive oil
Freshly ground black pepper

For the pistou:
A bunch of basil
½ clove garlic, minced
Olive oil
A pinch of salt
Freshly ground black pepper

With a peeler, cut the zucchini into very thin slices. Place in a bowl with 1 tbsp. olive oil and some black pepper. Set aside. Wash and dry the basil leaves.
Preheat the oven to 200°C roast.

Warm 2 tbsp. olive oil in a frying pan over medium heat and cook the chicken breasts until golden on both sides, about 15 minutes in all. Grind over some black pepper and keep warm.

In the same pan quickly sauté the zucchini. Keep warm.

Brush the bread slices with olive oil and roast for about 10 minutes until golden. Place on a cutting board.

Make the pistou by crushing the basil leaves with minced garlic, salt, black pepper, and olive oil with mortar and pestle. Add olive oil into a nice consistence.
Slice the chicken breasts. Divide the pistou on the bread slices, then the sliced chicken and top with zucchini.