Open-Face Chicken Bruschetta on Garlic Bread
1 can (10 ounces) chicken packed in water, drained
1 can (15 ounces) diced tomatoes, drained
1/2 cup fresh basil, chopped
1 green onion, chopped
4 tablespoons olive oil, divided
2 tablespoons balsamic vinaigrette
Pepper, to taste
2 garlic cloves, minced
4 medium slices crusty Italian bread
1/4 cup crumbled feta cheese
Basil leaves for garnish
Preparation Time: Approximately 10 minutes (not including marinating time)
Cook Time: Approximately 5 minutes
Preheat oven to 350°F.
In a medium bowl combine chicken, tomatoes, basil, green onion, 2 tablespoons olive oil, vinaigrette and pepper. Allow flavors to blend for about 15 minutes.
Combine 2 tablespoons 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.
To serve, spread chicken mixture over toasted garlic bread. Top with feta cheese and basil leaves.
Nutritional Information Per Serving: Calories 310; Total fat 20g; Saturated fat 4.5g; Cholesterol 35mg; Sodium 890mg; Total Carbohydrate 17g; Fiber 2g; Protein 17g; Vitamin A 10%DV*; Vitamin C 25% DV; Calcium 8%DV; Iron 8%DV
Pairs Well With
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.