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Jenny Craig Recipe Creation: Open-Faced Chicken Bruschetta | No Thanks to Cake

There's something special about bruschetta, especially made with summer tomatoes and fresh basil.


  • 1 Jenny Craig Chicken Sandwich
  • cooking spray
  • 1 sprinkle garlic powder
  • 8 cherry tomatoes, quartered
  • 2 leaves basil, cut into chiffonade
  • 1 tsp. balsamic vinegar
  • salt and pepper, to taste
  • 1 drizzle balsamic glaze


  • In a small bowl, combine your quartered tomatoes, basil, and balsamic vinegar. Smash lightly with a fork and add a dash of garlic powder and salt. Set aside.
  • Cook your Jenny Craig Chicken Sandwich per package instructions.
  • Separate the chicken from the bun, and thinly slice the filet. Note: I slice on a slight angle to create thinly sliced, stackable pieces.
  • Spray the bun very lightly with cooking spray and sprinkle with garlic powder. Place in a skillet prepared with cooking spray and lightly toast at medium heat. Note: This only takes a minute or two, but will crisp up your bun nicely without overly toasting it.
  • Build your bruschetta by adding the chicken slices, then topping with the beautiful tomato mixture. Drizzle lightly with balsamic glaze and add freshly cracked black pepper if desired.


This recipe was created in partnership with Jenny Craig.