Chicken Parmesan Crostini


So I got this lovely cookbook in the mail.  It’s full of bite-sized party food.  There are appetizers, main courses, desserts, and drinks, each more adorable than the last. Of course, I had to try a recipe right away.  These chicken parm crostini were phenomenal, simple to make, and much less messy than the traditional dish.

You’ll need:

  • 1 sourdough baguette (I couldn’t find one at the Superstore, so I used a focaccia one instead and it turned out lovely)
  • 1/2 cup olive oil
  • salt and pepper, to taste
  • 2 chicken breasts, skinned and de-boned
  • ~1/2 cup all-purpose flour
  • 2 eggs, beaten
  • ~2/3 cup Italian-style bread crumbs
  • 4 slices provolone or mozzarella, each cut into 6 pieces
  • 1 1/4 cup marinara sauce

Cut the ends off the baguette, then cut into 24 slices.  Stir some salt and pepper into 1/4 cup olive oil, and brush over baguette slices.  Bake 15 minutes at 375 degrees Fahrenheit. Meanwhile, Cut each chicken breast into 12 equal pieces. Dredge in flour, then in egg, and finally in bread crumbs.  Fry chicken pieces in remaining olive oil, about 5 minutes per side. Top with cheese, and bake 5 minutes so cheese just melts.  Spread a tablespoon of marinara sauce on each crostini and top with chicken pieces and a small dollop of marinara sauce.  Enjoy 🙂