Chicken and Brie Crostini
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Brush chicken breasts with oil and season with salt and pepper.
Grill chicken breasts until a meat thermometer inserted into the thickest piece reads 170°F (77°C) – about 5-7 minutes on each side. Remove from heat and let cool for 5 minutes. Slice chicken on the diagonal into ¼ inch slices and set aside. This step can be done up to 24 hours ahead – refrigerate chicken until needed.
Slice baguette on the diagonal into ½ inch slices. Grill or toast slices until golden brown. Arrange on a large cookie sheet or two smaller cookie sheets, allowing for a little space between toasts
Rub one side of each toast with the garlic and spread with a little of the mayonnaise. Top with a few arugula leaves. Top with one or two chicken slices (depending on size).
Slice brie into thin slices (approx 1/6 inch thick), leaving rind on. Place brie slices on top of chicken.
Place chicken brie crostini under broiler for 5-7 minutes or until cheese is melted and bubbling. Transfer crostini to a serving platter; top with a spoonful of fruit preserve and garnish with thyme sprigs. Serve warm.
For a lunch or light dinner, use a French bread loaf instead of a baguette. Follow all the same steps adjusting the amount of chicken and brie to fit larger toasts. Serve with a salad. Mango Chutney or salsa can be used instead of a fruit preserve.
|Per 145 g serving||Amount|
|Saturated Fat||5 g|
|Per 145 g serving||% Daily Value|