Mustard Apricot Chicken
|Serving Per Recipe: 30|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 3.1g||0%|
|Saturated Fat 1.3g||0%|
|Total Carbs 14g||0%|
|Dietary Fiber 0g||0%|
|Vitamin A %|
|Vitamin C %|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 baguette, cut into 30 1/4 -inch-thick slices
Olive oil spray
1 tablespoonprepared pesto
1/4 teaspoonred hot pepper flakes
6 ouncesfontina, cut into 30 pieces
1/2 cuproasted red peppers, cut into 1-inch pieces
30 small fresh basil leaves to garnish
Preheat oven to 400°F. Lay baguette slices on a sheet-pan and toast until golden.
Spray a non-stick skillet with olive oil spray and warm over high heat. Add chicken, cut into 30 pieces, and sauté until firm and golden. Stir in pesto and red pepper flakes. Set aside.
Set 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. Garnish with basil leaves and serve.
Pesto Chicken-Fontina CrostiniAdd Your Comment