Recipes from Pilgrim's Kitchen

• 2 Pilgrim's Pride boneless, skinless, split chicken breasts
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian Seasoning
• 1/4 teaspoon seasoned salt
• 1 tablespoon extra virgin olive oil
• 1 loaf Italian bread, cut into 20 to 24 thin slices (about 3/8-inch thick)
• 3/4 cup prepared pesto sauce
• 1 ounce (10 to 12) sun-dried tomatoes, re-hydrated per package directions, drained, chopped (see Note)
• 1/2 medium roasted red pepper (or 2 pieces purchased roasted red peppers in oil, drained), seeded, trimmed, chopped
• 4 cloves roasted garlic (see Note), or purchased roasted garlic, chopped
• 1/2 medium onion, finely chopped
• 8 ounces crumbled feta cheese
• 1 cup (4 ounces) freshly grated Romano cheese
• Italian Seasoning, to taste
• Freshly ground black pepper, to taste

Place bread slices on large baking sheet and spread each slice with pesto sauce. Set aside.

Preheat oven to 350ºF. Combine sun-dried tomatoes, red peppers, garlic and onion in a small bowl. Spread tomato mixture over pesto-coated bread slices, dividing evenly among slices. Thinly slice cooled chicken and place 2 to 3 slices on each bread slice. Top with feta cheese than Romano cheese, dividing evenly among bread slices. Finally, lightly sprinkle Italian seasoning and black pepper over cheeses. Place brushetta in preheated oven and bake 15 to 20 minutes until heated through. Serve immediately.

10 to 12 servings, two slices each

Note: Sun dried tomatoes packed in olive oil may be substituted. Drain and pat dry before chopping. To roast garlic, cut whole garlic bulb in half horizontally. Place stem-ends-down in microproof dish. Drizzle with olive oil, cover tightly with plastic wrap and microwave on high about 2 1/2 to 3 minutes. Cool, squeeze out garlic cloves and use as desired.