Pesto Chicken Fontina Crostini
|Baguette||1 , cut into 30 ,1/4-inch-thick slices|
|Thin sliced skinless & boneless chicken breasts/Turkey breast cutlets||8 Ounce, cut into 30 pieces (1/2 Of 16 Ounce Package)|
|Pesto||1 Tablespoon (Prepared)|
|Red pepper flakes||1⁄4 Teaspoon|
|Fontina cheese||6 Ounce, cut into 30 pieces|
|Roasted red peppers||1⁄2 Cup (8 tbs), cut into 1-inch pieces|
|Fresh basil leaves||30 Small (For Garnish)|
Preheat oven to 400 °F.
Place baguette slices on a baking sheet and toast until golden.
Spray a nonstick skillet with olive oil cooking spray and warm over high heat.
Add chicken and saute until firm and golden.
Stir in pesto and red pepper flakes.
Place a piece of fontina on each baguette slice and return to oven until cheese melts.
Top each crostini with a piece of chicken and a piece of roasted pepper