Ingredients

The following ingredients have 32 Servings
  • 2 - baguettes of French or Italian bread
  • 4 - boneless chicken cutlets (cooked and cubed) or pre-cooked chicken fajita meat
  • 6 slice(s) bacon, cooked and crumbled
  • 3/4 cup(s) ranch dressing
  • 1/4 cup(s) Parmesan cheese (finely grated)
  • 3-4 cup(s) mozzarella cheese (shredded)
  • - tomato bruschetta (homemade or jarred)
  • TOMATO BASIL BRUSCHETTA
  • 6 - plum tomatoes (ripe)
  • 2 clove(s) minced garlic
  • 1 tablespoon(s) olive oil, extra virgin
  • 1 teaspoon(s) balsamic vinegar
  • 6-8 - fresh basil leaves (chopped)

Instruction

  • If making homemade bruschetta prepare that first. Preheat oven to 400. While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.
  • Slice baguettes 1/2 and inch thick. Brush with olive oil and toast in preheated oven for 5 to 6 minutes. You don't want them well done just slightly toasted.
  • Now season chicken with salt and pepper and cook though in a little bit of olive oil or if using pre-cooked fajita chicken mix cook as directed on the package. Cube your cooked chicken into small pieces.
  • Cook bacon crisp and also crumble into small pieces.
  • Mix ranch dressing and Parmesan cheese in a small bowl.
  • Spread prepared dressing on toasted baguettes slices. Not too much or it will make bread a bit soggy.
  • Add a few pieces of chicken, bacon, and a small dab of the tomato bruschetta. Top with a pinch of mozzarella cheese and bake for 8-10 minutes more or until cheese is nicely melted.