Pesto Chicken Fontina Crostini Recipe
This recipe for pesto chicken fontina crostini comes as a boon for a special person like me and may also prove to be good for you. Chicken is the most important ingredient in pesto chicken fontina crostini. Get all set to serve pesto chicken fontina crostini as a main dish today. If you like this recipe of pesto chicken fontina crostini, please share on facebook.
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
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