Chicken Parmesan Bruschetta
- Yield: 18 appetizers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 139
- Total Fat
- 6
- Saturated Fat
- 3
- Carbohydrates
- 10
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 12
- Cholesterol
- 35
- Sodium
- 247
- Total: 27 min
- Prep: 15 min
- Cook: 12 min
Ingredients
1 large French baguette, sliced into 18 diagonal pieces and toasted
2 cups Bertolli® Vineyard Premium Collections Fire Roasted Tomato with Cabernet Sauvignon Sauce
1 bunch fresh basil
1 lb. breaded and cooked chicken cutlets or tenderloins, cut into thin slices
12 ounces fresh mozzarella cheese, cut into 1/4-inch-thick slices
Directions
- 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