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