Tomato, Mozzarella, Basil and Shredded Chicken Bruschetta with Toasted Pine Nuts

INGREDIENTS

• 2 breasts good quality Irish chicken

• 1 cup chicken stock

• 2 tablespoons of good quality olive oil

• Zest half lemon

• 4 paninis

• 1 punnet of cherry tomatoes

• 2 cloves of garlic, crushed 

• 225g good quality mozzarella cheese

• 1 tablespoon balsamic reduction

• 2 tablespoons toasted pine nuts

• Bunch of basil

• Salt & pepper

METHOD

1. Heat a non stick pan and add a drizzle of olive oil. Season the chicken breasts and place in the pan for 3 minutes on each side till golden brown.

2. Add a cup of chicken stock and cover and simmer for 12 minutes.

3. Remove chicken from pan and place on chopping board pull the chicken apart with 2 forks and leave to cool. If you have any juice left in the pan add this or a little oil to the zest of 1/2 lemon.

4. Preheat oven to 160C.  Slice the paninis in half, drizzle over olive oil and a little salt and place on a baking tray in the oven for 10 minutes. Remove and set aside.

5. Quarter the cherry tomatoes, add 1 tablespoon of olive oil and the crushed garlic cloves. Mix together and season with salt and pepper.

6. Divide the paninis between 4 plates. Top each one with the cherry tomatoes. Add shredded chicken and divide the mozzarella between each one. 

7. Drizzle the balsamic reduction over the top and scatter with the pine nuts and fresh basil leaves.