Bruschetta Chicken Burger

Serves 4

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Directions

balsamic cream: Heat olive oil and butter in a saucepan over medium-low heat. Stir in the onion, and cook until it has caramelized to a dark, golden brown, about 15 minutes. Stir in the balsamic vinegar, and cook for 1 minute before stirring in the chicken bouillon and cream. Bring to a simmer, then remove from the heat and stir in the Parmesan cheese until melted. bruschetta salsa: Preheat oven to 350 degrees. Cut the tomatoes into halves (or quarters depending on size). Toss with the olive oil and spread in a single layer on baking sheet. Roast in oven for just a few minutes (I found this to bring out their sweet and savory goodness even more). Remove from oven and cool. Toss with Balsamic Vinaigrette, fresh basil, and the mozzarella. Makes 4 (approx.

Ingredients

  • 1/2 cup) servings. I serve this with baked Tostitos (hence the salsa name), but it's great on toasted wheat baguette chips too. You can add onions or garlic too.
  • pesto aioli:
  • blend together till smooth
  • bbq/grill chicken burger, toast buns. To build the burger: bottom bun, balsamic cream, chicken, provolone, bruschetta, pesto aioli, top bun. ENJOY!
  • chicken breast
  • provolone cheese
  • romaine lettuce
  • ciabatta bread bun
  • balsamic cream:
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1/4 onion, minced
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons chicken bouillon granules
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • bruschetta salsa:
  • 2 cups grape tomatoes (halved or quartered)
  • 1/2 T olive oil
  • 1 T Wishbone Balsamic Vinaigrette
  • 2 T fresh Basil
  • 1/4 cup finely shredded part-skim mozzarella
  • pesto aioli:
  • 1/3 cups, Mayonnaise
  • 2 tablespoons, Prepared basil pesto

Parsed from recipe text (no separate ingredient records).