Chicken & Pepper Crostini

Though crostini is often eaten as a snack, this version makes a satisfying yet light open-faced sandwich.

1/4 Cup / 60 mL Water
1 1/2 teas. / 7.5 Watkins Chicken Soup Base
1 1/2 teas. / 7.5 mL Watkins Italian Seasoning
1 1/2 teas. / 7.5 mL Watkins Garlic Granules
1/2 teas. / 2.5 mL Watkins Onion & Garlic Pepper
1 Bbsp. / 15 mL Watkins Garlic & Parsley Grapeseed Oil
2 Medium Bell Peppers, red yellow or green, cut into 1/2 inch/1 cm strips
1 Small Onion, halved and cut into thin slices
3 Medium Plum Tomatoes, cut into 6 wedges each
8 oz. / 227 g Skinless, Boneless Chicken Breast Halves, cut into thin strips
2 teas. / 10 mL Balsamic Vinegar
4 Thick Slices Crusty Peasant Bread, lightly toasted

Combine water, soup base, Italian seasoning, garlic granules and pepper; set aside. In large skillet, heat grapeseed oil over medium-high heat. Add peppers and onions; saute for 5 minutes or until lightly browned and crisp-tender. Add tomatoes and drizzle with half of chicken soup mixture; reduce heat to medium-low. Cover and cook, stirring frequently for 7 to 8 minutes or until tomatoes begin to soften. Toss chicken with remaining chicken soup mixture and add to skillet. Cook, covered, 3 to 4 minutes over medium heat or until chicken is cooked through. Remove from heat and frizzle with vinegar. Cut toasted bread in half and place 2 halves on serving plates, slightly overlapping. Top with chicken and vegetable mixture and any pan juices. Makes 4 servings.

Nutritional Information Per Serving:
Calories 190, Protein 16g, Carbohydrates 19g, Sodium 250mg, Fat 6g, Saturated Fat 1g, Cholesterol 33mg, Dietary Fiber 3g

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