BRUSCHETTA CHICKEN

10ea               Patuxent                    6oz bnl/sknl chicken breast

24oz               El Pasado                  3/8 inch diced tomatoes

8oz                 CVF                          diced onions

1oz                 Roseli                        chopped garlic

2oz                  CVF                         fresh parsley, chopped

2oz                 Roseli                       basil pesto sauce

1tsp                Monarch                    six pepper blend

2oz                 CVF                           fresh basil, chopped

2tsp                Monarch                    kosher salt

4oz                 Roseli                        shredded Asiago cheese

2oz                 Bella                          extra virgin olive oil

Method: combine all ingredients except the chicken, mix well and chill over night. Grill the chicken breast until cooked. Warm the bruschetta mix when ready to serve don’t cook the mixture. Place the chicken breast on plate top with 4oz of tomato mixture and finish with a little Asiago cheese.

Yield: 10 servings