Chicken Caesar Crostini
6 to 8 chicken tenders
1/3 cup grated Asiago or Romano cheese, plus more to top1/2 cup Caesar dressing, or to taste
1 French baguette, sliced in 1/4- to 1/2-inch slices
Romaine or green leaf lettuce, chiffonade (sliced in thin strips)
Saute the tenders in a frying pan coated with a touch of olive oil. (I seasoned mine with some Montreal Chicken Seasoning.) Let cool completely and then dice the chicken; preheat the broiler.
In a bowl, combine the chicken, cheese, and dressing just to coat. (I'm not exactly sure on the dressing measurement, so just add gradually until all is moist.) Place bread slices on a baking sheet and then top each piece with a spoonful of the chicken mixture. Sprinkle some cheese over top and then broil in the oven until bread is looking toasty and the chicken mixture is sizzling—about 1 1/2 to 2 minutes in my oven. Top with a pinch of the lettuce strips and serve!
TIP: I tossed my lettuce with just a touch of the dressing, but not too much as I didn't want it to get soggy. Also, be careful not to cut the bread slices too thin—the topping is pretty heavy and you want them to hold up. You could brush them with olive oil and toast in the oven to make them a little more firm before topping and broiling. Also, another ingredient that would be a fantastic addition—bacon!