Chicken Mushroom Bruschetta

Chicken Mushroom Bruschetta is a Filipino rendition of Bruschetta, an Italian appetizer which dates back to at least the 15th century from central Italy which consists of grilled bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper. Filipino variations of this dish such as the Chicken Bruschetta may include mushroom, shallots, garlic and thyme topped with red pepper, tomato and other vegetables. This dish can be served as a snack or appetizer.


What are you waiting for?! Grab your apron and make one now. Your family and friends will love it for sure. See full recipe below.


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Ingredients:

2 pc MAGNOLIA CHICKEN BREAST FILLET, cubed

½ tsp salt
¼ tsp ground black pepper
3 Tbsp MAGNOLIA NUTRI-OIL
1 Tbsp MAGNOLIA GOLD BUTTER
1 cup shiitake mushroom, cubed
1 ½ Tbsp chopped shallots
1 ½ tsp minced garlic
½ tsp dried thyme
¼ cup white wine
½ cup chicken stock (may use chicken bouillon cube)
1 cup all purpose cream
1 ½ Tbsp flour
1 12-inch French bread, sliced diagonally
½ cup grated MAGNOLIA QUICKMELT CHEESE

Procedure:

Season chicken cubes with salt and pepper. In a medium saucepan, heat 2 Tablespoons of oil and pan-fry the cubed chicken. Set aside.

In the same pan, heat butter and remaining oil. Saute shallots then garlic. Turn up heat to high then add thyme and mushrooms. Let mushrooms brown. Add white wine and let reduce to half its original amount. Decrease heat to medium and add chicken stock, cream and cooked chicken. Add flour and let simmer until thick.

Prepare 12 slices of French bread. Top bread with chicken-mushroom filling and cheese. Toast for 4-5 minutes or until cheese melts.

Makes 12 pieces.