Chicken bruschetta

Name: Chicken bruschetta
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Onions; 2–3 Garlic cloves; 500 g Tomatoes; 500 g Chicken filet; 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 125 g Whipped cream; 10-12 Stem(s) Basil; 1 pinch Sugar; 8 discs W; 100 g grated Emmental cheese

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Onions
2–3 Garlic cloves
500 g Tomatoes
500 g Chicken filet
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
125 g Whipped cream
10-12 Stem(s) Basil
1 pinch Sugar
8 discs W
100 g grated Emmental cheese

Directions

1
Onions peel and chop finely. Peel garlic and chop finely. Wash and clean the tomatoes and cut them into small cubes. Wash the meat, dab dry and chop finely
2
Heat the oil in a pan and fry the meat thoroughly, turning it over. Add onions and garlic and fry briefly. Season with salt, pepper and paprika. Add tomatoes, deglaze with cream and bring to the boil. Simmer for 6-8 minutes, stirring several times
3
Meanwhile, wash the basil, shake dry, and pluck the leaves from the stalks. Season the chicken and tomato pan with salt, pepper, paprika and sugar. Mix in 3/4 of the basil
4
Place slices of bread next to each other on a baking tray lined with baking paper. Spread the chicken and tomato pan evenly on top. Sprinkle with cheese and bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 4 minutes. Remove from the oven and serve sprinkled with remaining basil