Tuscan Chicken Bruschetta with Lime Olive Salsa
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|1 lb||thin sliced chicken breast|
|bottle||tuscan perfect pinch|
|3 slice||texas toast 4 cheeses|
|3 slice||pepper jack cheese|
|LIME OLIVE SALSA|
|1 medium||green bell pepper, diced|
|1 medium||tomato, diced|
|2||green onions, diced|
|1 Tbsp||early california pimento sliced manzanilla olives|
|1 Tbsp||olive juice from jar|
|1/2 tsp||salt and pepper|
Pre-heat oven to 350 degrees. Lightly spray an indoor grill or skillet. Turn burner to medium low.
If chicken is not thin enough pound it on each side to flatten some more. Rub olive oil on each side of chicken. Sprinkle tuscan perfect pinch on each side of chicken and place in hot skillet . Cook on each side until no longer pink.
While chicken cooks prepare the salsa!
In a medium bowl add the diced bell pepper, green onion, tomato, pimento sliced olives, 1 talbespoon olive jucie from jar, 1 slice the lime in half and sqeeze juice into the bowl from both halves. Add the salt and pepper and mix well! Set in fridge until ready to use.
Remove chicken from skillet. Place 3 slices of Texas Toast on a cookie sheet and place in oven until hot! Lay a piece of chicken on each piece of bread. Top chicken with a slice of pepper jack cheese. Place back in oven until cheese is melted.
Put each Tuscan Chicken Bruschetta onto plates. Add Lime Olive Salsa to top of each one, a generous amount! Enjoy!!!
For an elegant shower or party cut into bit size piece and add salsa to top!