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Bruschetta Chicken

Prep Time25 minutes
Cook Time30 minutes
Total Time55 minutes
Course : Entree
Servings : 25 Portions
Calories : 110kcal

Equipment

  • Chef's Knife
  • Peeler
  • Cutting Board
  • Spoon
  • Spatula
  • Mixing Bowl or Pan
  • 1/2 size - 2" Deep Production Pans
  • Bulk Retherm Cart, Regular Oven, or Tray Service Retherm Cart

Ingredients 

  • 1.7 kg Tomatoes, Roma fresh, diced
  • 36 gm Garlic fresh, minced
  • 20 gm Basil fresh
  • ⅔ tsp Salt
  • ½ tsp White Pepper
  • 2.5 tbsp Balsamic Vinegar
  • 1.25 kg Chicken Breast strips, cooked
  • 45 ml Olive Oil extra virgin

Instructions

  • Wash and dice tomatoes and basil.
  • In a bowl, combine tomatoes, garlic, basil, salt, white pepper and balsamic vinegar.
  • Cover with plastic wrap and put in the refrigerator overnight.
  • 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).
  • Bulk: Portion 50gm of chicken in small mounds in ½ 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.
  • Garnish: Finely chopped basil
    Food Accompany: Basmati Rice or Rice Pilaf

Notes

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