Open-Faced Chicken Bruschetta on Garlic Bread

This is a favorite of ours.  I love using the HEB fresh chopped mix, adds more flavor to me. 

INGREDIENTS:

• 3-4 Chicken Breasts, finely chopped
• 1 (15 ounce) can diced tomatoes, drained
• 1/2 cup dried basil, chopped
• 1/2-1 cup HEB fresh veggie creole mix (green onions, bell peppers, onions, garlic, pepper)
• 2 tablespoons olive oil, divided
• 2 tablespoons balsamic vinaigrette
• Pepper, to taste
• 2 garlic cloves, minced
• 1 loaf regular crusty Italian bread, sliced
• Crumbled feta cheese
• Basil for garnish

DIRECTIONS:

Preheat oven to 350 degrees F.

1. In a medium bowl combine chicken, tomatoes, basil, green onion mix, 1 tablespoon olive oil, vinaigrette and pepper to taste. Allow flavors to blend for about 15 minutes.
2. Combine 1 tablespoon 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.
3. To serve, spread chicken mixture over toasted garlic bread. Top with feta cheese and basil.

Amount Per Serving  Calories: 289 | Total Fat: 17g | Cholesterol: 52mg