Prep Time: 25 Minutes
Cook Time: 30 Minutes
Equipment
- Chef’s knife/Peeler/Cutting Board
- Spoon/ Spatula
- Mixing Bowl or Pan
- 1⁄2 size- 2” deep production pans
- Bulk Retherm Cart (or regular oven) or Tray Service Retherm Cart
Ingredients
- Tomatoes, Fresh, Roma, Diced
- Garlic, Fresh, Minced
- Basil, Fresh
- Salt
- White Pepper
- Balsamic Vinegar
- Chicken, Cooked Breast Strips
- Olive Oil, Extra Virgin
Method
- Wash and dice tomatoes and basil. Note: the chicken can be substituted with other suitable proteins, such as fish.
- In a bowl, combine tomatoes, garlic, basil, salt, white pepper and balsamic vinegar. Cover with plastic wrap and put in the refrigerator overnight.
- Bulk: Portion 50gm of chicken in small mounds in 1⁄2 size- 2” deep production pans, leaving some room between each portion (use a ring mold if desired). Add 70gm of bruschetta mix on top of each portion of chicken for service. Cold Plating: on each plate, portion 50gm of chicken in small mounds (use a ring mold if desired). Add 70gm of bruschetta mix on top of chicken for service.
- Serve hot or cold (as desired). If serving Hot, place into Multigen (bulk) covered with plastic and foil, or on hot side of retherm covered (tray retherm).
Garnish: Finely chopped basil
Food Accompany: Basmati Rice or Rice Pilaf