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    Bruschetta Chicken Burger 4 View Edit

    Servings: 4

    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).
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