Wednesday, September 15, 2010

Chicken Bruschetta

It's "Family Dinner" Wednesday again and the dinner theme is Italian. Mr. Max and I were given the appetizer category and brought the incredible crab dip recipe I made for his birthday dinner - that I have yet to post, but it's coming! - and this Chicken Bruschetta recipe. The original base of the recipe was sent to me from, but of course, I changed it adding fresh diced tomatoes instead of sundried, an already prepared breast of chicken instead of grilling chicken, a balsamic vinaigrette rather than Italian dressing and I chose goat cheese crumbles over Feta. I also added strips of fresh julienned basil - you have to have basil.

Grocery List:
Soft or toasted baguette slices
Roasted Chicken (I bought one from the store and carved it up)
Balsamic Vinaigrette dressing
Goat Cheese Crumbles
Fresh tomatoes, diced
Fresh basil, julienned
Olive oil

I started by carving up my chicken into bite-size chicken bits.

Dice up your tomatoes then add it to the bowl.

and julienne your basil - which if you saw the Pioneer Woman's Pasta Salad recipe that I did back in June, you roll it up nice and tight, then slice it vertically.

Combine your chicken and tomatoes in a bowl adding about 1 cup of Balsamic vinaigrette. Let sit for about 20 minutes. I did all of this at home, then let it marinate on the way to the dinner party.

When ready to serve, add the goat cheese crumbles to the mix, stir lightly, more folding it in. Spread a light amount of olive oil on the bread, then spoon a serving of the bruschetta mix on top. Sprinkle with basil. Then pop these suckers in the oven on 400 for 10-15 minutes.

Voila! Tasty little appetizer you have for your dinner soiree! These were a hit, I highly recommend making them for your next gathering.

And here is a picture of the best wine I've had in a long time, an Argentinian Malbec - delicious complement to the food.

1 comment:

  1. I love bruschetta and this looks like a great recipe!!



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