Chicken and Sun-Dried Tomato Bruschetta |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I can't wait to try this! NOTE- Time does not include marinating time. Ingredients:
2 boneless skinless 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 lb) focaccia bread, cut into 1/2-inch thick slices |
1/4 cup olive oil |
Directions:
1. Place the chicken and 1 cup salad dressing in a bowl.
2. Cover, and marinate at least 3 hours in the refrigerator.
3. Preheat the grill for high he.
4. at.
5. Lightly oil the grill grate.
6. Discard dressing used for marinating, and grill chicken 7 minutes per side, or until juices run clear.
7. Cool and shred.
8. In a large bowl, mix the cooked chicken, spinach, feta cheese, sun-dried tomatoes, and remaining dressing.
9. Brush the focaccia bread with olive oil, and cook 1 minute per side on the prepared grill, or until lightly toasted.
10. Place portions of the chicken mixture on the toasted focaccia to serve.
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