Lifestyle

Chicken Crostini

Posted November 10, 2009 10:00 pm

1/2 pound chicken breasts

cup shredded parmesan cheese

cup mayonnaise

1½

teaspoons basil, chiffonade

1 teaspoon granulated garlic

1 teaspoon granulated onion

1 teaspoon chicken base

1 teaspoon black pepper

1 long thin baguette

Marinade

ounce soy sauce

cup orange juice

cups lime juice

ounce olive oil blend

Salt to taste

For the marinade: In a nonreactive dish, blend together juices and olive oil, marinate chicken, 20-30 minutes.

To smoke the chicken: Soak your wood of choice (hickory, maple, cherry) in water for 30 minutes. While wood is soaking get your coals hot. When coals are white hot, drain wood, place wood on top of charcoal, wait until it is smoking real good.

Season chicken with salt, place on grill, cover and smoke 6 minutes. Flip and smoke an additional 6-8 minutes. Dice chicken and chill until ready to use.

To assemble: Heat oven to 350 degrees.

Add diced chicken to a medium bowl with mayonnaise, shredded parmesan, spices and basil; stir to blend well.

Slice baguette on a sharp bias, top with half ounce of the mixture. Bake 10 minutes on until melted and golden.

Serve with a side of tomato bruschetta.

Serves 16; two slices per serving.

Chef John Scieszka, Red Oak Room, Cantingy, Wheaton

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Appetizer Food Lifestyle Poultry Recipe Recipe Type Vegetables

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