chicken and sun-dried tomato bruschetta

Ingredients

• Servings: 8
• 2 skinless, boneless chicken breast halves
• 1 1/4 cups italian salad dressing, divided
• 4 cups fresh spinach, torn
• 1/3 cup crumbled feta cheese
• 8 sun-dried tomatoes, packed without oil, chopped
• 1 (1 pound) loaf focaccia bread, cut into 1/2-inch thick slices
• 1/4 cup olive oil

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• place the chicken and 1 cup salad dressing in a bowl. cover, and marinate at least 3 hours in the refrigerator.
• preheat the grill for high heat.
• lightly oil the grill grate. discard dressing used for marinating, and grill chicken 7 minutes per side, or until juices run clear. cool and shred.
• in a large bowl, mix the cooked chicken, spinach, feta cheese, sun-dried tomatoes, and remaining dressing.
• brush the focaccia bread with olive oil, and cook 1 minute per side on the prepared grill, or until lightly toasted. place portions of the chicken mixture on the toasted focaccia to serve.