Chicken and Sun Dried Tomato Bruschetta Recipe is a Marinated chicken, spinach, feta, and sun-dried tomatoes are tossed with dressing and served on grilled or toasted slices of focaccia bread. This is a great appetizer any time of year

Ingredients:

1/4 cup olive oil

4 cups fresh spinach, torn

1/3 cup crumbled feta cheese

1 1/4 cups Italian salad dressing, divided

2 skinless, boneless chicken breast halves

8 sun-dried tomatoes, packed without oil, chopped

1 (1 pound) loaf focaccia bread, cut into 1/2-inch thick slices

Method:

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.

Notes and Tips:

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.