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Open-Face Chicken Bruschetta on Garlic Bread |
Courtesy of www.Mealtime.orgReciMeals are designed to be complete meals that need only be accompanied by a beverage, and sometimes a side salad or slice of bread. A ReciMeal provides significant amounts of at least three of the five MyPyramid food groups: about 1/2 cup of fruits, 1/2 cup of vegetables, 1 ounce equivalent of grain foods, 2 ounces or the equivalent of lean meat or beans or 1 cup or the equivalent of milk per recipe serving. Like bruschetta as an appetizer? Then you'll love this savory sandwich, prepared with all the traditional flavors and blended with pantry-handy, protein-rich canned chicken. Ingredients: 1 can (10 ounces) chicken 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 Time: Approximately 10 minutes Cooking Time: Approximately 5 minutes Preparation: Preheat oven to 350°F. In a medium bowl combine chicken, tomatoes, basil, green onion, 2 tablespoons olive oil, vinegar and pepper. 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. Servings: 4 Nutrition Information Per Serving: Calories 220; Total fat 6g; Saturated fat 2.5g; Cholesterol 35mg; Sodium 820mg; Carbohydrate 25g; Fiber 2g; Protein 18g; Vitamin A 10%DV*; Vitamin C 25%DV; Calcium 15%DV; Iron 10%DV; Folate 20%DV; Potassium 2%DV Per serving, this dish provides from MyPyramid: About 1/2 cup Vegetable Group; 1 ounce Grains Group; 2 1/2 ounces Meat and Beans Group **Daily Value |
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Create My Own Soup 
