Best Chicken Artichoke Bruschetta Recipes

CHICKEN & ARTICHOKE BRUSCHETTA

Chicken & Artichoke Bruschetta image

Provided by My Food and Family

Time 30m

Number Of Ingredients 8

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

TASTY BRUSCHETTA AND ARTICHOKE CHICKEN

Tasty Bruschetta and Artichoke Chicken image

The idea for this resipe came from Kraftfoods. However, it's been tweaked more than a bit and changed into a dish my family enjoys.

Provided by sexymommalucas

Categories < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

6 boneless skinless chicken breasts or 6 boneless skinless chicken thighs
1 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
1 (12 ounce) package frozen artichokes, quarters
1 (14 1/2 ounce) can diced tomatoes, undrained
4 -5 garlic cloves, minced
1 (6 ounce) package chicken flavor stuffing mix
1/4 cup water
1 (4 1/2 ounce) jar sliced mushrooms, drained
1/2 cup chopped red onion
1 teaspoon dried basil leaves
1 tablespoon balsamic vinegar
salt & freshly ground black pepper, to taste
1 cup shredded mozzarella cheese
1/8 cup grated parmesan cheese
fresh basil sprig, if desired (optional)
red pepper flakes, if desired (optional)

Steps:

PREHEAT oven to 400°F.
Defrost artichoke quarters. Set aside.
Place tomatoes with liquid in medium bowl. Add garlic, stuffing mix and water; stir just until stuffing mix is moistened. Stir in additional ingredients of mushrooms, onions, basil, balsamic vinegar and salt and pepper. Set aside.
Mix together 1 teaspoon garlic powder, 1/4 teaspoon salt and 1/8 teaspoon pepper. Sprinkle chicken with mixture; place chicken in a greased 13x9 inch baking dish.
Top chicken pieces with artichokes and stuffing mixture then sprinkle with mozzarella and parmesan cheeses. Bake for 30 minutes or until chicken is cooked through.
Garnish with basil sprigs and red pepper flakes if desired.

Nutrition Facts : Calories 357.4, Fat 7.8, SaturatedFat 3.5, Cholesterol 86.2, Sodium 934.4, Carbohydrate 33.1, Fiber 4.4, Sugar 6.7, Protein 38.8