Open-Face Chicken Bruschetta on Garlic Bread

Open-Face Chicken Bruschetta on Garlic Bread

7

"Like bruschetta as an appetizer? Then you'll love this savory main-course sandwich, prepared with all the traditional flavors and blended with pantry-handy, protein-rich canned chicken."

Ingredients

15 m {{adjustedServings}} servings 289 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 289 kcal
  • 14%
  • Fat:
  • 17 g
  • 26%
  • Carbs:
  • 14.9g
  • 5%
  • Protein:
  • 19.5 g
  • 39%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 793 mg
  • 32%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F.
  2. In a medium bowl combine chicken, tomatoes, basil, green onion, 1 tablespoon olive oil, vinaigrette and pepper to taste. Allow flavors to blend for about 15 minutes.
  3. Combine 1 tablespoon olive oil with garlic. Brush olive oil-garlic mixture on both sides of bread. On a baking sheet, toast bread in the oven, about 8 to 10 minutes, until lightly browned and crisp.
  4. To serve, spread chicken mixture over toasted garlic bread. Top with feta cheese and basil leaves.
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Reviews

7
  1. 10 Ratings

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Very good as is; especially since it called for canned tomatoes and chicken. I doubled the recipe except, so I used 1 can of petite diced tomatoes and 1 can of italian style diced tomatoes.

this is amazing and it's so simple to make.

My husband made this for me for Valentine's Day and it was delicious! And it had to have been not that hard...yum for fresh tomatoes!