Bruschetta Chicken Italian Recipe

Bruschetta Chicken Italian Recipe

Ingredients

Serves 6

Can be served with any type of pasta or atop Bruschetta Bread

• 700ml vegetable stock
• 200g chicken fillets, sliced thin
• 2 tbsp chopped fresh basil
• 2 tbsp olive oil
• 9 tsp chopped olives
• 9 SunBlush or semi-dried tomatoes, halved
• 100g mixed salad leaves

Method

1. Bring the stock to the boil in a saucepan, then reduce to a simmer
2. Stirring continuously, pour in the polenta in a steady steam and cook for 5 mins until thickened
3. Stir in the basil and season with black pepper and salt, if you like
4. Spread on an oiled shallow tin measuring 24 x 18cm
5. Leave to set for 1 hr
6. Cut the chicken into 9 rectangles, each 8 x 6cm, then cut in half diagonally to make triangle shapes
7. Heat a griddle until hot, brush each triangle with oil and grill for 4-5 mins each side, until crisp and golden
8. Top each triangle with 1?2 tsp tapenade and half a tomato
9. Serve warm on salad leaves

Full List of Chicken Recipes
Full List of Bruschetta Recipes