INGREDIENTS:4-2/3 lbs.chicken fajita strips 2 cups red bell peppers, diced 1 cup black olives, sliced 3/8 cupbalsamic vinegar 2 Tbsps. Italian dressing 50 slicesbread (French, Italian or other bruschetta-style) as neededolive oil 1-½ pts.Mozzarella cheese, shreddedDIRECTIONS:1. Cook fajita chicken as directed on package. 2. Combine red bell peppers, olives, balsamic vinegar and Italian dressing in bowl and mix thoroughly. Cover and chill to hold. 3. Brush both sides of bread with olive oil and place on grill. Top half of the bread slices with 3 ozs. fajita chicken each, and the other half with 2 Tbsps. bell pepper mixture each. Top each half with shredded cheese and heat until cheese is hot and bubbly. 4. Remove from grill and cut on diagonal; serve. SERVINGS:25 servingsFrom:Brown, Director of Dining Services, Bedford, TX
