Best Open Face Chicken Crostini Recipes

OPEN-FACE CHICKEN CROSTINI

Steps:

• In small bowl, mix fig spread, shallots, vinegar and oil. In medium bowl, toss salad greens with 1/2 cup of the fig dressing.
• Divide greens and chicken mixture evenly among toasted bread slices; drizzle with remaining fig dressing and top with goat cheese.

17 BEST OPEN-FACED SANDWICHES TO TRY FOR LUNCH

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an open-faced sandwich in 30 minutes or less!

CHICKEN SALAD CROSTINI RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
• Arrange the bread in a single layer on the prepared baking sheet. Brush each piece of bread with olive oil. Lightly sprinkle with salt. Bake for 12-14 minutes, until the edges are light golden brown. Let cool.
• Make the Waldorf chicken salad: In a medium bowl, combine the chicken breast, grapes, celery, mayonnaise, and lemon juice and mix well. Season with salt and pepper.
• Place 2 apple slices on each crostini. Top with 1 heaping tablespoon of chicken salad. Garnish with ½ teaspoon chopped walnuts.
• Enjoy!

OPEN-FACE CHICKEN PITAS

Steps:

• In medium microwavable bowl, mix chicken and Greek seasoning. Microwave uncovered on High 1 to 2 minutes, stirring once or twice, until hot. Cover to keep warm.
• Heat pita folds as directed on package. Spread each pita fold with about 1 tablespoon hummus. Top with 1/2 cup warm chicken, the cucumber, tomatoes and cheese. Serve topped with yogurt and onion.

CHICKEN CROSTINA - OLIVE GARDEN RECIPE

Steps:

• - Mix all ingredients for potato crust in a bowl and set aside.
• - Mix 1/12 cups flour, salt, pepper and italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess. Heat 3 tbsp oil in a large skillet. Cook chicken breasts 2 at a time over med-high heat until golden brown and crisp, or until internal temperature reaches 165 degrees F. Add more oil for each batch as necessary.
• - Place cooked chicken breasts on a baking sheet or dish and top with potato crust mixture. Transfer baking sheet to a pre-heated broiler until golden brown. (1-2 minutes).
• - Cook pasta according to package directions. Drain and set aside.
• - Heat 2 tbsp oil in a sauce pan. Add roasted garlic, cook for 1 minute. Stir in 1 tbsp of flour and wine and bring to a boil. Add cream, parmesan cheese, 1 tbsp parsley, and tomatoes. Sauce is done when it is bubbling throughout and begins to thicken.
• - Coat pasta with sauce, then top with chicken and remaining sauce. Garnish with chopped parsley.

OPEN-FACED CHICKEN SANDWICHES

Steps:

• Cut bread into eight 1-in. slices and toast slices. Meanwhile, in a large nonstick skillet coated with cooking spray, saute mushrooms and onion for 15-20 minutes or until onion is tender and golden brown; set aside., In a small bowl, combine the mayonnaise, blue cheese and pepper. Spread blue cheese mixture over each bread slice. Top with chicken, mushroom mixture and mozzarella cheese., Broil 4-6 in. from the heat for 3-4 minutes or until cheese is melted.

OPEN-FACE CHICKEN CORDON BLEU

Steps:

• Preheat broiler. Pat chicken dry and sprinkle with salt and pepper. Heat butter in a flameproof 12-inch heavy skillet over moderately high heat until foam subsides.
• Sauté chicken in butter, without turning, until cooked through and undersides are golden, about 2 minutes. Remove from heat and turn chicken over, then top each cutlet with 2 spinach leaves, 1 slice ham (folding it to fit), and 1/4 cup cheese.
• Broil 3 inches from heat until cheese is melted, 1 to 2 minutes.