Chicken Bruschetta with Asparagus and Caramelized Onions

September 22nd, 2016 | Posted by admin in Uncategorized

We’re thrilled to share with you this delicious recipe by Senior Eats™ Nutritional Challenge finalist Mickey Averill, dining services coordinator at Sunrise of Norwood, MA. 

Mickey is one of five finalists who competed at the fourth annual Senior Eats™ Nutritional Challenge at The Fairfax, in Fort Belvoir, Virginia. His recipe was chosen for the competition among dozens submitted by Sunrise communities across the country.

Mickey Averill graduated from the Culinary Institute of America in 1986.  He spent time working as an Executive Chef in several high-end restaurants before becoming the general manager of an operation producing over 5000 meals per day for Meals on Wheels and senior centers.  His passion for food comes from his family, beginning with his great grandmother, with whom he lived with on her upstate New York farm.  During Averill’s time there, his great grandmother taught him culinary skills and he realized how much joy food could bring his family.  He has been the Dining Services Coordinator at Sunrise of Norwood for two years and is pleased to work with a wonderful team while serving the residents and their families.

What makes his dish nutritious? Chicken is an excellent source of protein with 4-ounces of breast meat providing 35 grams. Asparagus is a very good source of fiber, folate, vitamins A, C, E and K, and chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells. Tomatoes are a good source of lycopene, a powerful antioxidant that plays an important role in bone health. Onions contain a specific antioxidant, quercetin, in abundant quantities.

Ready for the recipe? Here you go!

Chicken Bruschetta with Asparagus & Caramelized Onions
Serves 4

1 cup chopped ripe red tomatoes
1 cup chopped ripe yellow tomatoes
4 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon minced garlic
6 tablespoons basil chiffonade
2 tablespoons grated Parmesan cheese
½ teaspoon freshly cracked black pepper
6 ounces chicken breast, grilled and diced
6 ounces fresh mozzarella cheese, sliced
Whole wheat baguette
2 tablespoons olive oil
12 each asparagus spears, trimmed and steamed
1 cup sliced onion, caramelized until golden brown

Combine the tomatoes, vinegar, olive oil, garlic, basil, Parmesan and pepper.  Let rest for 30 minutes. Fold the grilled chicken into the tomato mixture.  Toss to mix. Slice the bread on the bias into long, thin pieces. Brush with olive oil and toast in a 400˚F oven until golden brown. Spoon the tomato mixture onto the bread.  Top with sliced mozzarella cheese.  Return to the oven until cheese begins to melt.Arrange asparagus on an appropriate serving plate.  Top with onions.  Serve with bruschetta. 

Source: Sunrise Senior Living

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