Rosemary chicken fingers on bruschetta
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2 Tbspsour cream
1 Tbspfresh parsley
2 tsplemon rind
4 mediumchicken breasts
1/4 colive oil
1 Tbspfresh rosemary
1 stickfrench bread cut into 3/4 diagonal slices
1 sprig(s)fresh to garnish
How to Make Rosemary chicken fingers on bruschetta
- To make the lemon mayonnaise ,combine the first 4 ingredients.
- Mix well,and set aside.
- Trim the chicken of any excess of fat or sinew and cut into long thin,strips.Place in a bowl ,with half of oil,rosemary ,salt and pepper: toss well.
- Heat a cast-iron grill plate of heavy based frying pan until,smoking hot ,then brush lightly,with a little oil. Cook the chicken ,searing until golden brown and just tender.Set aside.
- Toast the bread and brush with he remaining oil.To serve ,place on each bruschetta,a few strips of chicken,and,drizzle over lemon mayonnaise.Garnish with the rosemary sprigs.