Chicken, Basil, and Mushroom Bruschetta
INGREDIENTS
- Cooking Time: 40
- Preparation Time: 10
- 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
DIRECTIONS
- 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.