Open-Face Chicken Bruschetta on Garlic Bread

  • Yield 4 servings

This savory main-course sandwich is prepared with all the traditional flavors and blended with pantry-handy, protein-rich canned chicken.


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



  1. Preheat oven to 350F.
  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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