The Bruschetta:

  • Bread slices 10 pc
  • Olive oil 150 ml
  • Basil pesto 100 g
  • Chicken Breast 1 kg
  • Oregano, dry 10 g
  • Parmesan, grated 500 g
  • Fresh Thyme 10 g
  • Fresh, greens 50 g
  1. The Bruschetta:

    • Brush bread slice with olive and toast or grill under salamander or on any grill, brush with basil pesto.
    • Marinate chicken with Knorr Chicken Stock Powder, pepper, oregano and olive oil, bake for 17 minutes at 180°C
    • Remove chicken and top with Knorr Italian Tomato Sauce and basil pesto each chicken breast.
    • Grate parmesan cheese on each, and melt under salamander.
    • Top chicken breast on bread and garnish with fresh greens.