Open-Face Chicken Bruschetta on Garlic Bread |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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. It’s layered with enough flavors to add some kick to your pre-game celebration! Ingredients:
1 (10 ounce) can chicken, packed in water, drained |
1 (15 ounce) can diced tomatoes, drained |
1/2 cup fresh basil, chopped |
1 green onion, chopped |
1/4 cup olive oil, divided |
2 tablespoons balsamic vinaigrette |
pepper, to taste |
2 garlic cloves, minced |
4 regular slices crusty bread |
1/4 cup feta cheese, crumbled |
basil leaves (to garnish) |
Directions:
1. Preheat oven to 350°F.
2. In a medium bowl combine chicken, tomatoes, basil, green onion, 2 tablespoons olive oil, vinaigrette and pepper to taste. Allow flavors to blend for about 15 minutes.
3. 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.
4. To serve, spread chicken mixture over toasted garlic bread. Top with feta cheese and basil leaves.
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