Stir-Fry Chicken Bruschetta

• 2 tablespoons extra virgin olive oil
• 1 lb boneless skinless chicken breast, cut into 1/2 inch pieces
• 6 fresh white button mushrooms, sliced
• 4 cloves garlic, minced
• salt and pepper
• 12 cup chopped red onion
• 12 cup chopped fresh basil (loosely packed)
• 4 medium plum tomatoes, chopped
• 4 teaspoons balsamic vinegar
• 14 cup grated parmesan cheese
• 6 slices Italian bread or 6 slices French bread, 1/2 to 3/4 inch thick,toasted
• 1 clove garlic, cut in half
• 2 teaspoons extra virgin olive oil

1. In a large nonstick skillet or wok, heat 2 tablespoons oil over medium heat.
2. Saute the chicken until no longer pink; transfer chicken using a slotted spoon to a bowl; set aside.
3. Saute the mushrooms, minced garlic, salt, and pepper for about 3 minutes or until the mushrooms are soft.
4. Return the chicken to the pan.
5. Add the onion, chopped basil, tomatoes, and vinegar; cook for 1 minute or until heated.
6. Add the parmesan cheese; stir to combine; remove from heat.
7. Rub one side of each bread slice with the cut side of the garlic clove.
8. Drizzle a little olive oil over each bread slice.
9. Top with the chicken mixture and serve warm.
10. Garnish with shredded fresh basil leaves if desired.

extra virgin olive oil, chicken breast, white button mushrooms, garlic, salt, red onion, fresh basil, tomatoes, balsamic vinegar, parmesan cheese, italian bread, clove garlic, extra virgin olive oil

Taken from www.food.com/recipe/stir-fry-chicken-bruschetta-64035 (may not work)