Open-Face Chicken Bruschetta On Garlic Bread

• 1 (10 ounce) can chicken, packed in water, drained
• 1 (15 ounce) can diced tomatoes, drained
• 1/2 cup fresh basil, chopped
• 1 green onion, chopped
• 1/4 cup olive oil, divided
• 2 tablespoons balsamic vinaigrette
• pepper, to taste
• 2 garlic cloves, minced
• 4 regular slices crusty bread
• 1/4 cup feta cheese, crumbled
• basil leaves (to garnish)

1. Preheat oven to 350u0b0F.
2. In a medium bowl combine chicken, tomatoes, basil, green onion, 2 tablespoons olive oil, vinaigrette and pepper to taste. Allow flavors to blend for about 15 minutes.
3. Combine 2 tablespoons olive oil with garlic. Brush olive oil-garlic mixture on both sides of bread. On a baking sheet, toast bread in the oven, about 8 to 10 minutes, until lightly browned and crisp.
4. To serve, spread chicken mixture over toasted garlic bread. Top with feta cheese and basil leaves.

chicken, tomatoes, fresh basil, green onion, olive oil, balsamic vinaigrette, pepper, garlic, regular slices crusty bread, feta cheese, basil

Taken from www.food.com/recipe/open-face-chicken-bruschetta-on-garlic-bread-387467 (may not work)