Open-Face Chicken Bruschetta on Garlic Bread
From canned_food_fan 14 years ago
- 5 minutes to make
- Serves 4
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
- 1 can (10 ounces) chicken packed in water, drained shopping list
- 1 can (15 ounces) diced tomatoes, drained shopping list
- 1/2 cup fresh basil, chopped shopping list
- 1 green onion, chopped shopping list
- 4 tablespoons olive oil, divided shopping list
- 2 tablespoons balsamic vinaigrette shopping list
- pepper, to taste shopping list
- 2 garlic cloves, minced shopping list
- 4 medium slices crusty Italian bread shopping list
- 1/4 cup crumbled feta cheese shopping list
- basil leaves for garnish shopping list
How to make it
- Preparation Time: Approximately 10 minutes (not including marinating time)
- Cook Time: Approximately 5 minutes
- Preparation:
- 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.
- Servings: 4
- 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
- *Daily Value
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