Apricot And Chicken Bruschetta Food

APRICOT AND CHICKEN BRUSCHETTA

Steps:

• Preheat the oven to 350ºF.
• Slice the bread into 10 slices, each about 1/2-inch thick.
• Brush the bread slices with the olive oil and arrange on a baking sheet.
• Bake for 10 to 15 minutes until crisp and golden.
• Cool to room temperature.
• Spread each slice of the toasted bread with the apricot preserves(already mixed with crushed red peppers) then place a slice of the cheese on top.
• Arrange the sliced chicken on top of the cheese.
• Cut each piece of prosciutto in half and place on top of the chicken.
• Transfer the bruschetta to a serving platter.
• Drizzle with the extra-virgin olive oil and serve at room temperature, that's what makes it so great! :).

BRUSCHETTA CHICKEN

Steps:

• Preheat the oven to 375 degrees F.
• Toss the diced bread with 1 tablespoon olive oil. Sprinkle with a pinch of salt and pepper and place on a sheet pan. Toast in the oven until golden, but still a little chewy, about 5 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a skillet over a medium-high heat. Sprinkle the chicken cutlets with salt and pepper and, when the oil is hot, add to the skillet. Fry, flipping as needed, until cooked through and nicely seared, 3 to 4 minutes per side.
• Combine the tomatoes, garlic, basil chiffonade, the remaining 2 tablespoons olive oil, some salt and pepper and 1 tablespoon balsamic reduction in a bowl. Toss and set aside.
• Remove the bread from the oven and, at the last minute, toss with the tomato mixture. Top the cooked chicken with the bread/tomato mixture, allowing it to fall around the edges and fill in the gaps of the skillet. Drizzle over the remaining 2 tablespoons balsamic reduction and garnish with some fresh basil leaves. Serve immediately.

APRICOT CHICKEN

Steps:

• Heat a large skillet with a lid over medium high heat. Add oil and chicken. Season with salt and pepper. Lightly brown the chicken a few minutes on each side, add onions. Cook 5 minutes. Add vinegar to the pan and let it evaporate. Add apricots and stock. When stock comes to a bubble, add preserves and stir to combine. Cover pan, reduce heat and simmer 10 to 15 minutes. Serve chicken with a sprinkle of chopped parsley.