Best 8 Chicken And Sun Dried Tomato Bruschetta Recipes

CHICKEN AND SUN DRIED TOMATO BRUSCHETTA

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

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.

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.

DOUBLE TOMATO BRUSCHETTA

Steps:

• Preheat the oven on broiler setting.
• In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
• Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
• Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
• Broil for 5 minutes, or until the cheese is melted.

SUN DRIED TOMATO BRUSCHETTA CHICKEN WITH PASTA

Steps:

• Heat a large skillet over medium high heat.
• Meanwhile, fill a large 12-quart pot with water, cover and bring to a boil over high heat.
• Drizzle 1 Tbsp olive oil into skillet, immediately add chicken breast. Sprinkle with salt and pepper. Cook 3-5 minutes on each side until cooked through.
• While chicken cooks, prepare basil and mozzarella cheese. Chop both into bite size pieces. Drain diced tomatoes into a cup and reserve liquid. In a medium size bowl combine diced tomatoes, Parmesan cheese, sun-dried tomatoes, basil and ½ of mozzarella cheese. Stir to combine.
• Add a small handful of salt to boiling pasta water. Cook pasta to al dente; meaning it still has a little bite to it (approximately 8-10 minutes).
• Once chicken is cooked, add tomato liquid to pan. Spoon the tomato cheese mixture over the chicken breasts. Cover and reduce to simmer.
• Drain pasta and return to the hot pan. Drizzle pasta with remaining olive oil and sprinkle with rosemary. Toss to combine.
• Place pasta and chicken on plate or platter, sprinkle remaining mozzarella cheese over top and garnish with basil and sun-dried tomato if desired.

GRILLED BRUSCHETTA CHICKEN

Steps:

• Heat grill to medium heat.
• Place chicken in large resealable plastic bag. Add 2 Tbsp. dressing; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 min. Remove chicken from bag; discard bag and dressing.
• Cover half the grill grate with sheet of heavy-duty foil. Place chicken on uncovered side of grill grate; grill 6 min. Meanwhile, combine remaining dressing, tomatoes, cheese and basil.
• Turn chicken over; place on foil. Top with tomato mixture. Grill 8 min. or until chicken is done (165ºF).

CHICKEN AND SUN-DRIED TOMATO BRUSCHETTA

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 heat.
• 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.

CHICKEN AND SUN-DRIED TOMATO BRUSCHETTA

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.
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• 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.