Countertop Creations: Chicken Bruschetta & Churro Bites

Try some Chicken Bruschetta before the turkey takes its place on the table! This month’s menu recipes are created by ATU junior Eduardo Luna from Nashville, Arkansas. He is pursuing his Bachelor of Science in Hospitality Administration, with event emphasis.

Chicken Bruschetta
served with Roasted Potatoes and Steamed Green Beans

Chicken:

• • 2 large boneless, skinless chicken breasts, halved horizontally to make 4 fillets
  • 2 teaspoons minced garlic
  • salt and pepper to taste
  • 1 tablespoon of olive oil (for cooking)

Tomato Topping

• • 1 pint cherry tomatoes
  • 2 tablespoons olive oil
  • salt and pepper to taste

Balsamic Glaze:

• • 1/2 cup balsamic vinegar
  • 2 teaspoons brown sugar (OPTIONAL)

Instructions:

1. Preheat oven to 400 degrees. Rinse tomatoes and put on a cookie sheet, season with salt and pepper and oil. Make sure the tomatoes are covered in oil. Put into oven and roast 10-15 minutes or until they start to bubble.
2. If making the glaze from scratch, while the tomatoes are cooking combine sugar (if using) and vinegar in a small saucepan and heat over high heat to a boil. Reduce heat to low and simmer 5-8 minutes until it thickens. If you do not use sugar, simmer for 12-15 minutes.
3. Season chicken and grill (if you don’t want to grill it you can bake the chicken, just heat it until internal temp is 165).
4. Once the chicken is done, start to plate. One chicken breast topped with tomatoes, parmesan and drizzle of the glaze.

Roasted Potatoes

• • 2 pounds red or yellow skinned potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 3 tablespoons Italian seasoning
  • coarse salt and pepper to taste

Instructions:

1. Preheat oven to 425 degrees
2. Scrub potatoes (do not peel) and dice into 1 inch cubes (for fluffier texture, soak diced potatoes in cold water for an hour)
3. Toss potatoes in olive oil and seasoning
4. Place on a baking sheet and bake for 30-35 minutes until browned and tender

Steamed Green Beans

• • Ingredients
  • 1 pound fresh green beans
  • 1 to 2 tablespoons unsalted butter
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Instructions:

1. Wash and trim green beans
2. Set a steamer basket in a medium to large saucepan filled with 1-2 inches of water
3. Put green beans in steamer basket and bring the water to a boil
4. When the water starts to boil, reduce heat to medium and simmer beans for 5-7 minutes
5. Discard water from pan and add butter and the beans and heat until the butter is melted. Add seasonings

Churro Bites
with chocolate and caramel

We served this in a martini glass with a caramel and sugar coated rim, and the churro was drizzled with chocolate and caramel sauce

Ingredients:

• • 1 cup water
  • 2 ½ tablespoons and 1/2 cup white sugar, separated
  • ½ teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 cup all purpose flour
  • 2 quarts of oil for frying
  • 1 teaspoon of ground cinnamon

Instructions:

1. Combine water, 2 1/2 tablespoons sugar, salt, and 2 tablespoons vegetable oil in a small saucepan and place over medium heat. Bring to a boil and remove from the heat. Stir in flour, stirring until mixture forms a ball.
2. Heat oil for frying in a deep fryer or deep pot to 375 degrees F (190 degrees C).
3. Transfer the dough to a sturdy pastry bag fitted with a medium star tip. Carefully pipe a few 5- to 6-inch strips of dough into the hot oil; work in batches so you don’t crowd the fryer. Cook until golden; use a spider or slotted spoon to transfer churros to paper towels to drain.
4. Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.