Friday, April 12, 2013

barbecue chicken texas toast

Ever wonder what to do with all that garlic french bread toast in your freezer? I did. I always buy that freezer french bread garlic toast and then completely forget about it when it's time for dinner. So, I looked around the internet and found a recipe where someone had turned it into a dinner sized crostini. Genius!
I mean, really, how much easier could this get? Cook the french bread garlic toast according to the package directions, maybe even under a little bit because they'll be going back in the oven after being topped.
All you do for the chicken is cut it up into little chunks, cook until no longer pink and toss in garlic and toss in the barbecue of your choice. We used honey barbecue because that's what was in the fridge.
Step number 3 is to brush ranch dressing on top of the toast, and then to load up that toasted garlic french bread toast with cheese of your choice (we went with smoked gouda) and the chicken. Pop under the broiler and you've got a meal!
Barbecue Chicken Texas Toast
The inspiration for this recipe can be found at The Kitchen Life of a Navy Wife!
1/2 lb boneless, skinless chicken, cubed
5-6 slices frozen garlic Texas toast
2 cloves garlic, minced
4 Tablespoons barbecue sauce
4 oz. grated mild grated cheese, like gouda or monterey jack
2 Tablespoons ranch dressing
1 Tablespoon olive oil

Prepare Texas toast according to the package directions. Meanwhile, add cubed chicken to a saute pan with olive oil over medium heat. Cook until chicken is no longer pink. Add garlic and barbecue sauce. Cook in sauce for 5 minutes. Remove Texas toast from oven and turn oven to low broil. Brush the Texas toast with ranch dressing and top with cheese and chicken. Place under broiler for 2-3 minutes. Keep an eye on the toast to keep from burning. Enjoy!