Grilled Chicken Bruschetta recipe
This grilled chicken bruschetta recipe is one of the easist recipes for bruschetta appetizers I've ever made.
I've worked on variations of this recipe for a few years, picking up tips and idea's from other bruschetta recipes and this is the one I stick with.
One of the really nice things about this recipe is you can use it immediately without having to let it marinate overnight like some.
It sounds like a lot, but you'll be surprised how quickly they disappear once people taste them.
Makes: 40 - 50 (1/2" thick) bruschetta appetizers
Prep time: 15 minutes
Indirect Heat: 400F - 450F
Dice the red onion into even smaller pieces if possible and place them in the same bowl.
Grill 1 large or 2 smaller skinless, boneless chicken breasts lightly rubbed in oil, salt and pepper.
Dice the grilled chicken breast into 1/4" pieces and add to the tomato/onion mixture.
Tip: to save time, you can purchase precooked, sliced chicken breast from the grocery store.
Chop the fresh basil (stems removed) into small pieces and mix into the bowl.
Remove the sun-dried tomato packed in oil from the jar and chop it into 1/4" pieces and mix into the bowl.
Crumble about 1 cup of feta cheese with a fork so the pieces are quite small and mix into the bowl.
Add 1/2 cup Kraft Tuscan Italian salad dressing and mix all the ingredients well.
Cover and refrigerate until ready to use.
Slice the french bread stick or baguette into 1/2" slices and place on a foil-lined cookie sheet.
Spoon some of the brushetta recipe over each slice.
When the BBQ (or oven) reaches temperature place each piece on the grates and close the lid.
Check in 5 minutes to ensure the bread isn't toasting too much and move the pieces around to evenly heat.
After 10 minutes the tops should be browning slightly and the bread toasting up - remove and serve the bruschetta appetizers immediately.
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