Chicken Feta Bruschetta
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
In a small skillet, heat olive oil over medium-high heat. Add garlic and stir, lightly frying for approximately 1 minute until golden brown. Pour into a mixing bowl and allow to cool slightly.
Add chicken, tomatoes, basil, balsamic vinegar, and salt and pepper to the bowl. Combine and then taste. Add more basil or salt if needed. Cover and set aside.
Slice a loaf of ciabatta bread in half horizontally into two large flat slabs. Cut the ciabatta slabs into diagonal slices for a total of 12 pieces. Brush with melted butter and toast them in a 425 degree F oven for about 6-8 minutes. The slices should begin to brown and feel crisp and toasty to the touch.
Top each slice with a spoonful of chicken bruschetta mixture, sprinkle with feta cheese and drizzle with balsamic glaze.
|Per 1 serving||Amount|
|Saturated Fat||6.8 g|
|Per 1 serving||% Daily Value|