Best Sundried Tomato Chicken Bruschetta Recipes

SUNDRIED TOMATO & CHICKEN BRUSCHETTA

Sundried Tomato & Chicken Bruschetta image

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

Ingredients

2 cups chopped cooked chicken breasts
1/4 cup sun-dried tomatoes, chopped
1/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1 clove garlic, minced
1 loaf Italian bread (24 inch), cut lengthwise in half
1 pkg. (7 oz.) KRAFT 2% Milk Shredded Italian* Three Cheese Blend

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

CHICKEN AND SUN-DRIED TOMATO BRUSCHETTA

Chicken and Sun-Dried Tomato Bruschetta image

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

Ingredients

2 boneless skinless chicken breast halves
1 1/4 cups Italian salad dressing, divided
4 cups fresh spinach, torn
1/3 cup crumbled feta cheese
8 sun-dried tomatoes, packed without oil, chopped
1 (1 lb) focaccia bread, cut into 1/2-inch thick slices
1/4 cup olive oil

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 WITH GOAT CHEESE

Sun-Dried Tomato Bruschetta with Goat Cheese image

Make and share this Sun-Dried Tomato Bruschetta with Goat Cheese recipe from Food.com.

Provided by PalatablePastime

Categories Lunch/Snacks

Time 15m

Yield 12 appetizers

Number Of Ingredients 5

Ingredients

4 ounces goat cheese, crumbled
12 slices Italian bread or 12 slices French bread, 3/4 inch thick
12 sun-dried tomatoes
1 cup fresh basil leaf
extra virgin olive oil

Steps:

Preheat broiler.
Slice your bread, if you have not done so already; place them on a baking sheet which you have lined with aluminum foil (just in case something falls off and tries to burn).
Place the bread under the broiler and toast until light golden; remove.
Turn the bread over, place the bread under the broiler and toast just until the bread firms slightly but not golden yet; remove.
Brush the lighter side with olive oil (you may decline this if you are using tomatoes packed in oil, but it's your choice).
On top of that lay out some basil leaves to cover the top of the bread.
Mince the sun-dried tomatoes and sprinkle on top of the basil; I use regular dried on mine that are still pliant like raisins; if yours are hard you may need to have soaked them in warm water in advance and squeezed dry then mince; but you can do that now, no biggie.
On top of the tomatoes sprinkle a generous amount of goat cheese and tap down so it doesn't fall off.
If you like you can add a pinch of sea salt but I didn't.
Place the bruschettas under the broiler and toast just until the cheese starts to soften and the edges get nice and brown; serve.