Chicken Parmesan Bruschetta

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The following recipe was taken from the December '09 issue of All You magazine.


Chicken Parmesan Bruschetta

Prep Time: 15 minutes
Cook Time: 12 minutes
Yield: 18 appetizers

Ingredients:
  • 1 Large French Baguette, sliced into 18 diagonal pieces & toasted
  • 2 c. Bertolli Vineyard Premium Collection Fire Roasted Tomato with Cabernet Sauvignon Sauce
  • 1 bunch fresh basil
  • 12 ounces fresh mozzarella cheese, cut into 1/4" thick slices
  • 1 lb. breaded and cooked chicken cutlets or tenderloins, cut into thin slices
Directions:
  1. Preheat oven to 325 degrees.
  2. On cookie sheet, arrange bread slices.  Evenly spread with 1 cup sauce, then layer basil, chicken, remaining 1 cup sauce and cheese. Bake 12 minutes or until cheese in melted and bruschetta is heated through.  Garnish, if desired, with thinly sliced basil leaves.
 *Also terrific with Bertolli Vineyard Premium Collection Portobello Mushroom with Merlot Sauce.

www.villabertolli`.com
There's also a $0.75 coupon for 1 Bertolli Pasta Sauce with the recipe in the December All You issue.

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