Roasted Raspberry Chipotle Manchego, Chicken & Bacon Tapas
Serves 6
Recipe By: Anna Ginsberg
Published in: Fischer and Wieser
1roll of store-bought polenta 1-pound
1 tablespoons butter
1 1/2 cups diced onions
1/2 pounds chicken breast -- boneless, skinless, cut into 1-inch pieces
2/3 cups Fischer & Wieser Original Roasted Raspberry Chipotle Sauce
6slicebacon -- pre-cooked, chopped
2 cups shredded Manchego cheese (divided use)
3 tablespoons pecan pieces
1 tablespoons chopped fresh cilantro
Preheat oven to 400 . Spray a 13x9x2-inch baking pan with non-stick
cooking spray. Slice polenta into 12 equal rounds. Heat a large (10-
to 12-inch) non-stick skillet over medium heat. Cook polenta rounds
for 4 minutes on each side. Lay rounds, keeping as close together as
possible across the bottom of the baking pan. Add butter and onions
to skillet and cook over medium heat for 3 minutes. Add chicken and
cook with onions for 4 minutes or until chicken is opaque. Remove
from heat and stir in chopped bacon. Sprinkle 1 cup of the shredded
cheese evenly over polenta rounds. Spoon chicken mixture evenly over
cheese. Drizzle Fischer & Wieser The Original Roasted Raspberry
Chipotle Sauce over cheese, then top with remaining 1 cup of cheese.
Sprinkle pecans over top. Bake for 8 to 10 minutes or until cheese is
melted and sauce is bubbly; sprinkle top with cilantro.
Serve on small plates.
Makes 6 servings.
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