1 lb. breaded and cooked chicken cutlets or tenderloins, cut into thin slices
12 ounces fresh mozzarella cheese, cut into 1/4-inch-thick slices
Preheat oven to 425°.
Arrange bread slices on cookie sheet. Evenly spread with 1 cup Sauce, then layer basil, chicken, remaining 1 cup sauce and cheese. Bake 12 minutes or until cheese is melted and bruschetta is heated through. Garnish, if desired, with thinly sliced basil leaves.
Also terrific with Bertolli Vineyard Premium Collections Fire Roasted Tomato with Cabernet Sauvignon Sauce.