Open-Face Chicken Bruschetta on Garlic Bread

  • Yield: 4 servings


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

Nutritional Info *per serving

  • Calories 220
  • Fat 6g
  • Cholesterol 35mg
  • Sodium 820mg
  • Carbohydrate 25g
  • Fiber 2g
  • Protein 18g