apricot/chicken brushetta

Name: apricot/chicken brushetta
Yield: DEPENDS ON HOW MUCH YOU MAKE
Ingredients: 1/2 ciabatta bread sliced angled 1/4 inch thick; 6oz or 1/2 can of tyson premium chunk white chicken in water; 1/2 jar of apricot preserves or more don't skimp; 50Z fontina cheese sliced very thin; olive oil; 1 shallot minced; 1/2 small red onion minced; craked fresh black pepper; 5 slices prosciutto sliced thinly; white wine

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By MRS. JENNY FOLCO
@SWEETPEE2

This rated 10 when I created it last year so I am making it again this christmas eve yummy.

Rating:

★★★★★ 1 vote5

Serves:

DEPENDS ON HOW MUCH YOU MAKE

Ingredients

1/2

ciabatta bread sliced angled 1/4 inch thick
6oz

or 1/2 can of tyson premium chunk white chicken in water
1/2

jar of apricot preserves or more don't skimp
50Z

fontina cheese sliced very thin
·

olive oil
1

shallot minced
1/2

small red onion minced
·

craked fresh black pepper
·

5 slices prosciutto sliced thinly
·

white wine
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How to Make apricot/chicken brushetta

Step-by-Step

OK I SAUT'E THE SHALLOT AND RED ONION in olive oil and white wine until tender THEN I ADD THE CHICKEN AND BREAKS UP EASY WITH WOODEN SPOON COOK SIMMER ADD SALT AND PEPPER COOK ON LOW 30 - 35 MIN .
PRE SLICE THE BREAD LIGHTLY OLIVE OIL IT TOAST IN OVEN 400 FOR ABOUT 4-5 MIN OR UNTIL LIGHT TOASTED lower temp to 350
LET BREAD COOL A FEW MIN AND SPREAD A LAYER OF APRICOT PRESERVES ON IT , THEN TOP IT WITH A slice of cheese , THE CHICKEN MIX TOP WITH piece of prosciutto and remaining SLICED CHEESE AND BACK INTO OVEN ON 350 UNTIL BUBBLY SERVE ASAP HOT drizzle with little olive oil before serving .
ENJOY PLEASE RATE THIS TOO ! I am in process over the last year to create my own cook book only ratings 8 or above get in my book this rated 10 with my friends enjoy i promise it is good or u wont see it posted here . thanks

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