Chicken Parmesan Bruschetta Makes 18 appetizers
Prep Time 15 Minutes
Cook Time 12 Minutes

Nutritional Information

Amount Per Serving
Calories 210
Calories From Fat 70
% Daliy Value*
Total Fat 7 Grams
Saturated Fat 3 Grams
Trans Fat 0 Grams
Cholesterol 30 Milligrams
Sodium 580 Milligrams
Total Carbohydrate 22 Grams
Dietary Fiber 1 Grams
Sugars 4 Grams
Protein 12 Grams
Vitamin A 6 Percent
Vitamin C 2 Percent
Calcium 10 Percent
Iron 10 Percent

Chicken Parmesan Bruschetta


  • 1 large French baguette, sliced into 18 diagonal pieces and toasted
  • 2 cups Bertolli┬« Vineyard Premium Collections Marinara with Burgundy Wine Sauce
  • 1 bunch fresh basil
  • 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


  1. Preheat oven to 425°.
  2. 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.

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