For 2 Bruschettas Ingredients 1 carrot1 chicken breast1⁄2 onion1 tsp of cumin4 prunesFlaked almondsApricot Lavender or Orange Blossom Jam2 large slices of sourdough bread Instructions Preheat the oven to 180 ° - In a saucepan, brown the chopped onion in a drizzle of olive oil at medium heat for 5 minutes- Add the julienned carrot and cook for another 5 minutes To book- Slice the chicken breast into aiguillettes and cook in a pan in a drizzle of oil olive until golden- Add the onion/carrot mixture, the tbsp. c. cumin and a pinch of salt- Fry for a few minutes- Toast your slices of bread in a little butter in a pan or toaster- Spread a thin layer of apricot jam- Spread the chicken/vegetable/spice mixture on both slices- Place the prunes cut in 4 and sprinkle with slivered almonds- Bake for 5 minutes at 180° or 375F Serve with a green salad
