Raspberry Balsamic and Chipotle EVOO, Manchego, Chicken & Bacon Tapas
roll store-bought polenta
skinless chicken breast, chopped
shredded Manchego cheese
Raspberry balsamic vinegar
Chipotle Extra Virgin Olive Oil
chopped fresh cilantro
Preheat oven to 400 degrees F.
Spray a 13×9 inch pan with cooking spray.
Slice polenta into 12 equal rounds.
Heat a large (10 or 12 inch) non-stick skillet over medium.
Grill polenta rounds for 4 minutes on each side.
Lay rounds, keeping as close together as possible, across bottom of pan.
Add butter and onions to skillet and cook over medium for 3 minutes.
Add chicken and cook with onions, breaking chicken up into very small chunks, for 4 minutes or until chicken is just-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 raspberry chipotle sauce over cheese, then top with remaining 1 cup of cheese.
Sprinkle pecans over top.
Bake for 8-10 minutes or until cheese is melted and sauce is bubbly; sprinkle top with cilantro.
Serve on small plates, tapas style.