Gourmet Mini Chicken Parmesans
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This recipe makes 34 servings
- Portion size: 34
Bake Fest 2009
Ingredients
- 2 tsp 2tspbalsamic vinegar
- 1 tsp 1tspBeeHive® Corn Syrup
- 1 tsp 1tspMazola Rightblend Canola & Olive Oil Blend
- 1 1clove garliccloves of garlic, minced
- 1/2 tsp 1/2tspdried oregano
- 1/4 tsp 1/4tspsalt
- 17 17grape tomatogrape tomatoes, halved
- 1 box (880 g) 1box (880 g)Janes Pub Style Chicken Breast Nuggets
- 2 oz 2ozTre Stelle Parmesan Cheese
- Fresh basil, optional
Preparation
1. Whisk together vinegar, corn syrup, oil, garlic, oregano and salt; toss with tomatoes. Place tomatoes, cut side up, on parchment paper–lined baking sheet. Roast in top third of 425°F (220°C) oven for 10 minutes.
2. Arrange nuggets on separate baking sheet. Place on oven rack below tomatoes; bake nuggets and tomatoes for 20 minutes, turning nuggets once after 10 minutes. Meanwhile, using vegetable peeler, shave slivers of Parmesan cheese. Remove nuggets from oven and top with cheese.
3. Garnish each nugget with half of a tomato and additional cheese (if desired). Arrange on platter and garnish with basil (if using).
Source : Bake Fest 2009
