Buffalo Chicken And Spinach Crostini Recipes

Steps:

• Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
• In shallow dish, beat egg and 2 tablespoons of the Buffalo wing sauce with whisk. In another shallow dish, stir Bisquick mix, cornmeal and Italian seasoning. Dip chicken in egg mixture, then coat with Bisquick mixture.
• In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil 6 to 10 minutes, turning once, or until golden brown on outside and no longer pink in center.
• Meanwhile, in small bowl, mix remaining Buffalo wing sauce and the French dressing. Top each chicken breast with 1/4 cup spinach and 1 tablespoon cheese. Drizzle each with 2 tablespoons dressing mixture.

Steps:

• 1. Take chicken and place it in a slow cooker with hot sauce and half of butter. Cook on high for 5 hours. When cooked, shred chicken.
• 2. Place the rest of the butter and garlic in a microwave safe dish and melt slowly, a few seconds at a time, until all of it is melted. Brush onto both sides of bread.
• 3. Place bread into a well-oiled skillet on med-high heat. Brown both sides then reduce heat.
• 4. Place a small amount of the chicken and spinach on it and put the lid on till the spinach is slightly wilted (only slightly).
• 5. Then place a small amt of cheese onto the top of the crostini and put lid on again till cheese is melted. Do this until you have no ingredients left. Enjoy!

Steps:

• Heat oven to 325°F. In medium bowl, stir together spinach, cream cheese, Parmesan cheese, mayonnaise, garlic and pepper.
• Spoon 2 tablespoons cheese mixture on each bread slice. Sprinkle with pine nuts. Place on ungreased cookie sheet.
• Bake 10 minutes or until thoroughly heated and nuts are toasted. Serve warm.