Chicken And Sun-Dried Tomato Bruschetta
8 servings
Ingredients
2 skinless, boneless chicken breast halves
1 ¼ cups Italian salad dressing, divided
4 cups fresh spinach, torn
⅓ 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
¼ cup olive oil
Instructions
Step 1
Place the chicken and 1 cup salad dressing in a bowl. Cover, and marinate at least 3 hours in the refrigerator.
Step 2
Preheat the grill for high heat.
Step 3
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.
Step 4
In a large bowl, mix the cooked chicken, spinach, feta cheese, sun-dried tomatoes, and remaining dressing.
Step 5
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.
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