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8 slices crusty bread
1 tbsp (15 mL) Filippo Berio E xtra Virgin Olive Oil
2 cloves garlic
1 lb (500 g) skinless boneless chicken thighs, cut into 1½ (4 cm) pieces
¾ cup (175 mL) Newman’s Own Family Recipe Italian Dressing
2 tsp (10 mL) French’s Dijon Mustard
4 tomatoes, coarsely chopped
2 tbsp (25 mL) fresh basil, sliced
1. BRUSH slices of bread with oil; grill for about 2 minutes per side until crisp. Rub toasts with garlic clove; mince remaining garlic clove and set aside.
2. TOSS chicken with ¼ cup (60 mL) Italian dressing and Dijon; grill over medium heat until cooked through and crisped on the outside, about 10 minutes.
3. TOSS chicken with tomatoes, remaining Italian dressing, minced garlic and basil. Serve with garlic toasts.