Chicken and Sun-Dried Tomato Bruschetta recipe

8 servings

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

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.