Chicken, Basil, and Mushroom Bruschetta
1 lb boneless, skinless chicken breasts, chopped
4 tbsp olive oil
2 cloves fresh garlic, minced
1 tbsp green onion, chopped
1 lb assorted mushrooms, sliced
2 cup white wine
2 tbsp fresh thyme, chopped
1 head whole garlic bulbs (for roasting)
1 bunch basil leaves, thinly sliced
Sea salt & fresh pepper to taste
French bread baguette
1/4 c. grated parmesan or dry jack cheese
Roast the garlic in an oven at 375 degrees.
Peel the cloves and toss with a small amount of olive oil.
Place the garlic in a dish, cover with foil, and bake for 30 minutes until the garlic is golden brown.
Slice bread about 1/2 inch thick. Then toast on a baking sheet at 400 degrees until golden brown, about 5-7 minutes.
Brush with olive oil.
While bread is baking, saute the chicken in olive oil on high heat.
Add mushrooms, green onion, minced garlic, roasted garlic, salt, and pepper.
Saute until the mushrooms are tender, but do not to burn the garlic.
Deglaze the pan with the wine and simmer for 10 minutes on low heat.
Add herbs and 1/8 cup of cheese.
Blend well and then remove from heat.
Serve the mix over the toasted bread.
Sprinkle with the remaining cheese and garnish with fresh basil.