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Chicken Bruschetta Sandwiches

Regular bruschetta can be delightful, but rarely makes a meal. This appetizer- inspired sandwich, on the other hand, is beautiful and also pleasantly filling. —Bette E. Giles, Dedham, Massachusetts
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 2 cups chopped plum tomatoes
  • 1/2 cup minced fresh basil
  • 1/3 cup finely chopped red onion
  • 3/4 cup Italian salad dressing, divided
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 4 slices Italian bread (1 inch thick), toasted
  • 4 slices part-skim mozzarella cheese


  • In a small bowl, combine the tomatoes, basil, onion and 1/2 cup dressing; set aside. Flatten chicken to 1/4-in. thickness.
  • Grill chicken, covered, over medium heat for 3-5 minutes on each side or until juices run clear, basting occasionally with remaining dressing. Layer each slice of toast with a chicken breast, cheese slice and tomato mixture.
Nutrition Facts
1 each: 517 calories, 27g fat (7g saturated fat), 78mg cholesterol, 1233mg sodium, 31g carbohydrate (5g sugars, 3g fiber), 35g protein.

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  • sheena13
    Jul 25, 2010

    Also good on toasted ciabatta rolls.

  • tdfrank
    Jul 17, 2010

    These were a perfect dinner for a hot summer night! My husband complimented me after every bite (Thanks Simple & Delicious). We are not a fan of tomatoes, so I substitued a red pepper bruschetta and it was still fab!

  • dieter's mom
    Jul 4, 2010

    This is a great summer recipe & the fresh basil really helps make it. Didn't have mozzarella so used sliced provolone instead. This is a really simple & delicious recipe.

  • jbranch
    Jun 16, 2010

    This recipe turned out great. It was a different twist on chicken. I placed my chicken on the toast and put mozzarella on top and popped it back in the oven to melt the cheese. I made pasta salad with this and to was yummo!

  • armywife2312
    Jun 14, 2010

    Fabulous! Hubby asked, "So when are you going to make these again?" This is a fabulous recipe, especially if you grow your own fresh basil like I do. Yum!