Stir-Fry Chicken Bruschetta

A nice appetizer or light lunch.

• Ready In: 33 mins
• Yields: 6 appetizers

Ingredients

• 2  tablespoons extra virgin olive oil
• 1  lb boneless skinless chicken breast, cut into 1/2 inch pieces
• 6  fresh white button mushrooms, sliced
• 4  cloves garlic, minced
•  salt and pepper
• 1⁄2 cup  chopped red onion
• 1⁄2 cup  chopped fresh basil (loosely packed)
• 4  medium plum tomatoes, chopped
• 4  teaspoons  balsamic vinegar
• 1⁄4 cup  grated parmesan cheese
• 6  slices  Italian bread or 6  slices  French bread, 1/2 to 3/4 inch thick,toasted
• 1  clove garlic, cut in half
• 2  teaspoons extra virgin olive oil

Directions

1. In a large nonstick skillet or wok, heat 2 tablespoons oil over medium heat.
2. Saute the chicken until no longer pink; transfer chicken using a slotted spoon to a bowl; set aside.
3. Saute the mushrooms, minced garlic, salt, and pepper for about 3 minutes or until the mushrooms are soft.
4. Return the chicken to the pan.
5. Add the onion, chopped basil, tomatoes, and vinegar; cook for 1 minute or until heated.
6. Add the parmesan cheese; stir to combine; remove from heat.
7. Rub one side of each bread slice with the cut side of the garlic clove.
8. Drizzle a little olive oil over each bread slice.
9. Top with the chicken mixture and serve warm.
10. Garnish with shredded fresh basil leaves if desired.