Chicken and Sun-Dried Tomato Bruschetta Recipe

Ingredients
<br>- 2  skinless, boneless chicken breast halves
<br>- 1 ¼ cups Italian salad dressing, divided
<br>- 4 cups fresh spinach, torn
<br>- ⅓ cup crumbled feta cheese
<br>- 8  sun-dried tomatoes, packed without oil, chopped
<br>- 1 (1 pound) loaf focaccia bread, cut into 1/2-inch thick slices
<br>- ¼ cup olive oil
<br><p></p>Directions
<br>step 1: Place the chicken and 1 cup salad dressing in a bowl. Cover, and marinate at least 3 hours in the refrigerator.
<br>step 2: Preheat the grill for high heat.
<br>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.
<br>step 4: In a large bowl, mix the cooked chicken, spinach, feta cheese, sun-dried tomatoes, and remaining dressing.
<br>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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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

Directions
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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