A Sunrise Recipe: Chicken Bruschetta with Asparagus

Share

Facebook Twitter Pinterest LinkedIn Sharethis

Inspired by the community herb garden at Sunrise of Norwood, MA, this bruschetta packs fresh flavors of basil, garlic and ripe tomatoes. Add the balsamic vinegar and enjoy every flavorful bite!

Nutrition Fact: Chicken contains B3 which helps balance cholesterol levels as well as the quality of triglycerides in the blood, decreasing the risk of heart disease.

Chicken Bruschetta
Serves 4

Ingredients:

• 1 cup ripe red tomatoes, chopped
• 1 cup ripe yellow tomatoes, chopped
• 4 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1 tablespoon garlic, minced
• 6 tablespoons basil chiffonade
• 2 tablespoons grated Parmesan cheese
• ½ teaspoon freshly cracked black pepper
• 6 ounces chicken breast, grilled and diced
• 6 ounces fresh mozzarella cheese, sliced
• 1 whole wheat baguette
• 2 tablespoons olive oil
• 12 asparagus spears, trimmed and steamed
• 1 cup onion, sliced and caramelized until golden brown

Instructions:

1. Preheat oven to 400º F.
2. Combine tomatoes, vinegar, olive oil, garlic, basil, Parmesan, and pepper. Let rest for 30 minutes.
3. Fold grilled chicken into the tomato mixture. Toss to mix.
4. Slice bread on the bias into long, thin pieces. Brush olive oil and toast in 400º F oven until golden brown.
5. Spoon tomato mixture onto bread. Top with sliced mozzarella cheese. Return to the oven until cheese begins to melt.
6. Arrange asparagus on an appropriate serving plate. Top with onions. Serve with bruschetta.