Stewed Garlic and Sun-Dried Tomato Bruschetta

Directions

1. 1

   Pre-heat one burner of your griddle to high heat. Add 4-5 tablespoon olive oil and the garlic. Cook for 7-8 minutes stirring often.

2. 2

   Once the garlic is golden, add the sundried tomatoes and cook for another 4-5 minutes.

3. 3

   Add the oregano and diced tomatoes. Cook over high heat for an additional 8-10 minutes stirring or whisking often.

4. 4

   Season the chicken cutlets with a drizzle of the sun-dried tomato oil and some salt and pepper on both sides.

5. 5

   Heat the other side of your griddle to medium-high heat and cook the chicken cutlets for 3-4 minutes per side or until fully cooked. Once fully cooked, remove from the griddle and chop small.

6. 6

   Add a bit of olive oil to the griddle and lightly toast the slices of bread on both sides.

7. 7

   Add the lemon juice and chili powder to the tomatoes and stir to evenly incorporate into the stewed tomatoes. Cook for 2 minutes then add the parsley and stir.

8. 8

   To plate, add some of the chopped chicken to each piece of toasted bread. Using a large spoon, add some of the stewed tomatoes over the chicken and garnish with the shredded parmesan and serve immediately.