Preparation

Cut the chicken into thin strips and arrange it in a large bowl. Check the carrot, pelatela and rinse thoroughly under running water. Pat dry with absorbent kitchen paper and cut into thin strips thin. Clean the celery, remove the coasts and use the less tender heart by cutting it into thin slices. Pour into bowl and season with olive oil, lemon juice, salt, pepper and mayonnaise and mix well to mix the ingredients. Meanwhile, put into the oven for 5/6 minutes at 180 degrees slices of bread, then you can smear of salad and serve immediately hot and crispy. Tip: you could serve the bruschetta as an appetizer or afternoon snack.

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• 1 Chicken (about 800 g)
• 350 g Tomatoes
• 50 g Crudo Parma (Ham)
• 1/2 glass of white vine
• 1 small marjoram
• 2 spoon of oil
• salt
• 1 garlic chopper

Preparation:

Cut the chicken, then clean and dry the pieces with kitchen paper.
At the same time cut the tomatoes previously peeled, remove seeds and cut into small pieces.

Proceed to cut the ham into strips and cleaning garlic. Then take the whole and chop with washed marjoram.

Put the ham in a frying pan with the olive oil until became brown; then add the chicken pieces to be well browned on both sides.

Then add the chopped garlic, marjoram and wine. Evaporation conclude with the chopped tomatoes and salt. The firing will continue until the meat is tender and the sauce thick.

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