Last weekend we had a huge lunch at Red Lobster and when dinner time rolled around nobody was really hungry. Right.
Knowing better I figured I’d make something small and appetizer like and in came the chicken bruschetta recipe I created.
When I made this I totally winged it! I knew what I wanted the end product to be and went from there. Below are all the ingredients that I used but feel free to change it up and make it your own!
3 thin sliced chicken breasts – chopped into small pieces
Shallot – diced
Garlic – diced
Roma tomato – diced
Freeze dried basil – you can use fresh or dried if you want
Good French or Italian bread sliced
Shredded cheese – I used Parmesan & Romono
Preheat oven to 375 degrees
Heat olive oil in a pan & saute shallots, garlic, and chicken. Once the chicken is mostly cooked add in the tomatoes and cook for another minute or two.
Pour in the wine and cook until it’s mostly evaporated.
Season with salt, pepper, and basil.
Place the bread slices on a baking sheet and put a spoonful or so on each. Top them with the shredded cheese and drizzle with a bit of olive oil.
Bake for about 10 minutes or so.