Open-Face Chicken Bruschetta on Garlic Bread

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

Yield: 0 servings
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Ingredients

  • 1 can (10 ounces) chicken packed in water, drained
  • 1 can (15 ounces) diced tomatoes, drained
  • 1 green onion, chopped
  • 1/2 cup fresh basil, chopped
  • 1/4 cup crumbled feta cheese
  • 2 garlic cloves, minced
  • 2 tablespoons balsamic vinaigrette
  • 4 medium slices crusty Italian bread
  • 4 tablespoons olive oil, divided
  • Basil leaves for garnish
  • Pepper, to taste

Preparation

  1. Preheat oven to 350F.

  2. 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.

  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.

  5. Servings: 4

  6. 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

  7. *Daily Value
April 2010

This recipe is a personal recipe added by CannedFoodFan and has not been tested or endorsed by MyRecipes.

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