OPEN-FACE CHICKEN BRUSCHETTA ON GARLIC BREAD

By AuntieGooper

Ingredients

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

Preparation

Step 1

Preheat oven to 350°F.

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.

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.