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Chicken & Artichoke Bruschetta
Chicken & Artichoke Bruschetta

Chicken & Artichoke Bruschetta

30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 French baguette, cut into 1/3 inch thick slices
1 jar (6 1/2 ounce) marinated artichoke hearts, drained and chopped
1 lb chicken breast, chopped into small cubes
1/2 cup shredded provolone cheese
1/4 cup finely chopped red onion
2 garlic cloves, crushed
1 medium tomato, seeds removed and diced
5 tablespoons mayonnaise
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Let's Make It
Preheat the broiler. Place the bread slices on a baking sheet and toast lightly under the broiler.
In a medium bowl, mix marinated artichoke hearts, chicken breast, provolone cheese, red onion, crushed garlic, diced tomato and mayonnaise.
Top the lightly toasted French baguette slices with equal amounts of the artichoke heart mixture being careful to spread the mixture over the entire surface. The edges of the bread will tend to burn if not covered by the artichoke mixture.
Arrange slices in a single layer on the baking sheet. Broil in the preheated oven 2 minutes or until toppings are bubbly and lightly browned.
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