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  1. #1
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    Dec 2009

    Default Chicken and Sun-Dried Tomato Bruschetta

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    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

    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.
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