RECIPE #4828 - CHICKEN BRUSCHETTA, Wednesday, May 16, 2012 - NewsChannel5.com | Nashville News, Weather & Sports

CHRIS RAINS / THE CHEF & I CATERING

Pulled Chicken – 2 cups

Fresh Basil – 2 tablespoons

Chopped garlic – 1 tablespoon

Diced Vidalia Onion – 1/4 cup

Chopped tomato – 1 cup

Asparagus, blanched - chopped

Smoked Paprika – 1 teaspoon

Salt and pepper to taste

Havarti cheese, sliced – 3 ounces

Artisan bread (ciabatta, French bread of choice)  cut on the bias into slices

Extra Virgin Olive Oil – 1/2 cup

DIRECTIONS:

1. Sauté onion, garlic, tomato for 5 minutes
2. Add in chicken, asparagus, seasonings and basil and sauté for 2 minutes
3. Remove from heat.
4. Grill olive oil soaked bread on one side until golden brown
5. Top with chicken and tomato bruschetta
6. Top with Havarti cheese and melt under broiler.