CHICKEN PARMESAN BRUSCHETTA
Lauren
ingredients
- 1 large French baguette, sliced into 18 diagonal pieces and toasted
- 2 cups Bertolli® Vineyard Premium Collections Fire Roasted Tomato with Cabernet Sauvignon Sauce
- 1 bunch fresh basil
- 1 lb. breaded and cooked chicken cutlets or tenderloins, cut into thin slices
- 12 ounces fresh mozzarella cheese, cut into 1/4-inch-thick slices
directions
- 1
Preheat oven to 425°.
- 2
Arrange bread slices on cookie sheet. Evenly spread with 1 cup Sauce, then layer basil, chicken, remaining 1 cup sauce and cheese. Bake 12 minutes or until cheese is melted and bruschetta is heated through. Garnish, if desired, with thinly sliced basil leaves.
- 3
Also terrific with Bertolli Vineyard Premium Collections Portobello Mushroom with Merlot Sauce
Source: TK
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