Preheat oven to 425 degrees.
Arrange bread slices on cookie sheet. Evenly spread with 1 cup Sauce, then layer basil, chicken, remaining 1 cup sauce and cheese. Bake 12 minutes or until cheese is melted and bruschetta is heated through. Garnish, if desired, with thinly sliced basil leaves.
Also terrific with Bertolli Vineyard Premium Collections Portobello Mushroom with Merlot Sauce
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