tuscan harvest chicken mornay with savory basil skillet bread

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  • add   2 Tablespoons pine nuts, toasted and chopped (for garnish, if desired)
  • add   8 thick slices (3/4?) from a large Italian or French bread loaf
  • add   2 Tablespoons fresh basil, chopped
  • add   1/2 cup milk
  • add   2 eggs, beaten
  • add   1/3 cup roasted red peppers, chopped
  • add   1 (14 oz.) can small artichoke hearts (not marinated), drained and quartered
  • add   3 cups pre-cooked chicken, shredded
  • add   1+1/2 cups Asiago cheese, shredded
  • add   1 cup heavy cream
  • add   1 teaspoon garlic, minced
  • add   1/4 cup onion, diced
  • add   Non-Stick cooking spray


  1. 1. Spray a large, non-stick saucepan with cooking spray and preheat to medium. Place onions and garlic into the pan. Sauté over medium heat for 4-6 minutes, stirring regularly, until onions are translucent.2. Add heavy cream to saucepan and heat just to a boil. Reduce heat to low and add shredded Asiago cheese, 1/2 cup at a time, to the cream. Stir until cheese is completely melted and sauce is smooth. Fold in pre-cooked, shredded chicken, quartered artichoke hearts, and chopped roasted red peppers. Continue to cook mixture over low heat, stirring occasionally, until ready to serve.3. Spray a large, non-stick skillet with cooking spray and preheat to medium. Whisk together eggs, milk, and chopped basil in a large, shallow bowl. Dip both sides of bread slices into egg mixture and place into pre-heated skillet. Cook for 2-3 minutes on each side until lightly browned. Repeat as necessary until all bread slices are cooked. Keep warm until ready to serve.4. To serve: Place 2 pieces of warm basil skillet bread onto each of 4 individual serving plates. Decoratively spoon an equal amount of the warm Tuscan Harvest Chicken Mornay around and on top of the bread. Garnish each serving with 1/2 Tablespoon of toasted, chopped pine nuts (if desired). Serve warm.Makes 4 servings.