Cook4me+ Chicken and Tomato Bruschetta

• 6 large slices of pain à l'ancienne bread, toasted
• 3 clove(s) garlic, peeled
• 225 g onions, peeled and thinly sliced
• 750 g beef tomatoes
• 600 g chicken fillet, cut into thin strips
• 1/3 tsp dried oregano
• 75 g pitted black olives, chopped
• 75 g sun-dried tomatoes, roughly chopped
• 80 g parmesan shavings
• Fleur de sel and freshly ground pepper

#SummerRecipes2020

Prepare the ingredients.

Peel and thinly slice the onions.

Cut the chicken fillets into thin strips.

Rub the slices of bread with the garlic.

Put a few dried tomatoes into the pan.

Colour the strips of chicken on one side. Add the onion, tomatoes and sun-dried tomatoes.

Season with salt and pepper. Add oregano, olives and 50 ml water.

Cooking time: 1 min.

Leave to cool. Layer the toast with the mixture and parmesan.