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
Community Recipe from

Recipe Time

Cook Time:
Prep Time:


  • 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


  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.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Open-Face Chicken Bruschetta on Garlic Bread Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy