Chicken and Sun-Dried Tomato Bruschetta Recipe

Chicken and Sun-Dried Tomato Bruschetta

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Ingredients

  • 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
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How to make Chicken and Sun-Dried Tomato Bruschetta


  1. Place the chicken and 1 cup salad dressing in a bowl. Cover, and marinate at least 3 hours in the refrigerator.
  2. Preheat the grill for high heat.
  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.
  4. In a large bowl, mix the cooked chicken, spinach, feta cheese, sun-dried tomatoes, and remaining dressing.
  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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Question from the Chef

“What's your favorite way to cook with dressing?”

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