CHICKEN AND SUN DRIED TOMATO BRUSCHETTA
Provided by Mariel
Number Of Ingredients 6
Steps:
- Place the chicken in a bowl with 1 cup of the dressing.
- Marinate for at least three hours.
- Cook the chicken.
- After the chicken has cooled a little, either shred it or cut it.
- Add chopped sun dried tomatoes, torn up spinach, feta and the rest of the dressing. Mix together.
- Cut up the bread and drizzle with olive oil.
- Broil until lightly toasted.
- Add the chicken mixture to the bread and serve!
SUNDRIED TOMATO & CHICKEN BRUSCHETTA
Got leftover cooked chicken breasts? Try this tasty bruschetta, made with sun-dried tomatoes and melted cheese on a crusty loaf of Italian bread.
Provided by My Food and Family
Categories Home
Time 10m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Heat broiler.
- Combine chicken, tomatoes, mayo and garlic; spread onto cut sides of bread. Sprinkle with cheese.
- Broil 1 min. or until cheese is melted.
Nutrition Facts : Calories 100, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
GARLIC-SUN-DRIED TOMATO BRUSCHETTA
Steps:
- Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with olive oil and sprinkle with salt. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
- Cut off the top inch of 2 heads of garlic. Drizzle with olive oil, wrap in foil and roast 1 hour at 400 degrees F. Squeeze the garlic out of its skin and mash. Meanwhile, fry sage leaves in olive oil until crisp. Spread softened butter on the toast rounds. Top with the roasted garlic, sliced sun-dried tomatoes, the fried sage and sea salt.
CHICKEN AND SUN-DRIED TOMATO BRUSCHETTA
Make and share this Chicken and Sun-Dried Tomato Bruschetta recipe from Food.com.
Provided by JLBurnell
Categories < 60 Mins
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place the chicken and 1 cup salad dressing in a bowl.
- Cover, and marinate at least 3 hours in the refrigerator.
- Preheat the grill for high he.
- at.
- Lightly oil the grill grate.
- Discard dressing used for marinating, and grill chicken 7 minutes per side, or until juices run clear.
- Cool and shred.
- In a large bowl, mix the cooked chicken, spinach, feta cheese, sun-dried tomatoes, and remaining dressing.
- Brush the focaccia bread with olive oil, and cook 1 minute per side on the prepared grill, or until lightly toasted.
- Place portions of the chicken mixture on the toasted focaccia to serve.
Nutrition Facts : Calories 224.1, Fat 19, SaturatedFat 3.6, Cholesterol 22.7, Sodium 750.1, Carbohydrate 5.7, Fiber 0.6, Sugar 4.1, Protein 8.6
SUN-DRIED TOMATO BRUSCHETTA
Make and share this Sun-Dried Tomato Bruschetta recipe from Food.com.
Provided by Kristen Cooks
Categories Breads
Time 45m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Pour boiling water over tomatoes for 30 minutes, remove and pat dry.
- Slice and toast bread.
- Rub both sides of each slice with split garlic clove.
- Place tomatoes in a shallow bowl and mix with olive oil and seasonings.
- Place tomato mixture on each slice of bread and top with parmesan cheese.
- Place bread on baking sheet and stick under broiler until cheese bubbles and browns.
Nutrition Facts : Calories 30.9, Fat 2.8, SaturatedFat 0.4, Sodium 51.6, Carbohydrate 1.5, Fiber 0.3, Sugar 0.9, Protein 0.4
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