Chicken teriyaki bruschetta

This is a super easy but not your every day Italian bruschetta, where as this bruschetta mixes two eastern flavors from Indian and Japanese cuisine, bound to get your taste buds singing and would be suited as a starter or a snack for your party.

Recipe makes about 20 bruschettas

  • 2 Medium sized chicken breasts
  • 2 Fresh baguettes
  • Mango Chutney
  • Thick Teriyaki Sauce
  • 1 Bell Pepper (Sweet pepper)
  • Spinach

For this recipe we decided to go with chicken breasts, but you can also choose to use chicken tenderloin and cut them in half.

Start by slicing the chicken breasts into thin slices and place them in a bowl. Pour the teriyaki sauce over the sliced chicken breasts and mix well. Let the chicken breasts marinade in a refrigerator for at least an hour, the longer the better will the chicken absorb the teriyaki flavor.

Fry the chicken on medium to high heat in an non-stick pan for about 3 minutes on each side (or until cooked through, depending on thickness). Set a side and let cool.

Cut the baguette into slices, preferably no thicker than 1.5 cm thick (roughly 1/2 inch). Smear each slice with about teaspoons worth of mango chutney, top with a leaf of spinach, place the teriyaki chicken on top and garnish with a little chopped bell pepper


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