Crispy Baked Chicken Strips with Tomato Bruschetta
Prep Time: 20 mins|Cook Time: 40 mins
Serves: 6
A light and fun appetizer using Just Bare Lightly Breaded Chicken Strips instead of toasted bread. Time is the most important ingredient which allows the Bruschetta flavors to develop and highlight the natural sweetness of the tomatoes.
Ingredients
- Crispy Chicken Strips with Bruschetta
- 4 Vine Ripened Tomatoes, Diced
- 1 Small Shallot, Minced
- 3 Cloves Garlic, Minced
- ½ Cup Basil, Roughly Chopped
- Olive Oil
- Balsamic Vinegar
- Kosher Salt
- Freshly Cracked Black Pepper
- 16 oz Just Bare Lightly Breaded Chicken Breast Strips
- 2 oz Balsamic Glaze
- Arugula Salad
- 4 oz Fresh Arugula
- 2 oz Shaved Parmesan + Extra for Garnish
- Balsamic Vinegar
- Olive Oil
- Kosher Salt
- Freshly Cracked Black Pepper
Instructions
- Prepare bruschetta at least 1 hour in advance to allow flavors to come together.
- Combine diced tomato, shallot, garlic and basil in a bowl.
- Toss with a glug of olive oil, splash of balsamic vinegar and season to taste with salt and black pepper – adjust seasoning as needed. Store in the fridge for at least 1 hour.
- While bruschetta is chilling, preheat the air fryer to 350°F.
- Place frozen chicken pieces in the basket in a single layer and cook for 8 minutes – chicken should reach a minimum internal temperature of 165°F.
- In a bowl, prepare the salad by combining arugula, shaved parmesan, a glug of olive oil and a splash of balsamic vinegar to your liking – season to taste with salt and black pepper, toss to combine.
- On a large serving platter, add a base of the arugula salad. Place the crispy chicken strips on top of arugula and lightly drizzle the entire platter with balsamic glaze.
- Using a slotted spoon, top each chicken strip with a healthy portion of the chilled bruschetta. Finish with more shaved parmesan and enjoy!