Chicken and Sun-Dried Tomato Bruschetta recipe
All Recipes Appetizers and Snacks Bruschetta RecipesIngredients
- 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
Nutrition Info
- 389.2 caloriescarbohydrate: 34.3 gcholesterol: 26.1 mgfat: 22.2 gfiber: 2.1 gprotein: 13.5 gsaturatedFat: 4.8 gservingSize: -sodium: 1124.4 mgsugar: 4.8 gtransFat: : -unsaturatedFat: : -
Directions Chicken and Sun-Dried Tomato Bruschetta
Directions
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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.