Pesto Chicken Fontina Crostini Recipe
Ingredients
1 baguette, cut into 30 (1/4-inch-thick) slices
1/2 (16-ounce) package Thin-Sliced Skinless & Boneless Chicken Breast or Turkey Breast Cutlets, cut into 30 pieces
1 tablespoon prepared pesto
1/4 teaspoon red pepper flakes
6 ounces fontina cheese, cut into 30 pieces
1/2 cup roasted red peppers, cut into 1-inch pieces
30 small fresh basil leaves to garnish
Directions
Preheat oven to 400 °F.
Place baguette slices on a baking sheet and toast until golden.
Spray a nonstick skillet with olive oil cooking spray and warm over high heat.
Add chicken and saute until firm and golden.
Stir in pesto and red pepper flakes.
Set aside.
Place a piece of fontina on each baguette slice and return to oven until cheese melts.
Top each crostini with a piece of chicken and a piece of roasted pepper
Place baguette slices on a baking sheet and toast until golden.
Spray a nonstick skillet with olive oil cooking spray and warm over high heat.
Add chicken and saute until firm and golden.
Stir in pesto and red pepper flakes.
Set aside.
Place a piece of fontina on each baguette slice and return to oven until cheese melts.
Top each crostini with a piece of chicken and a piece of roasted pepper
Questions, Comments and Reviews
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