Bruschetta With Sun Dried Tomatoes And Chicken
January 01, 2012 
Victoria 
Ingredients:
- 2 boneless skinless chicken breasts, cut in half
- 1 ¼ cups of Italian style salad dressing, divided
- 4 cups of torn fresh spinach
- 1/3 cup of feta cheese, crumbled
- 8 sun-dried tomatoes. These should be packed without oil and should be chopped.
- Focaccia bread, 1 pound loaf, sliced into ½ inch thick slices
- ¼ cup of olive oil
Equipment:
- 2 large mixing bowls, one with a lid
- Grill
- Basting brush
- Wooden spoon
- Spatula
Method:
- In a bowl, toss the chicken breast halves with 1 cup of Italian style salad dressing. Cover with a lid and place in the refrigerator for about 3 hours.
- Preheat your grill, setting it to high heat.
- Be sure to oil your grill lightly so your chicken will not stick to the grate.
- Grill the chicken breast halves over high heat for about 7 minutes per side. You will know when they are done because the juices will run clear.
- Discard any extra dressing from your marinade.
- Allow chicken breast halves to cool, and then shred chicken.
- In a second large mixing bowl, mix together the cooked shredded chicken, feta cheese, spinach, sun-dried tomatoes, and what is left of the Italian style salad dressing.
- Using your basting brush, brush the focaccia bread slices on one side with olive oil. On your still heated and prepared grill, cook your bread olive oil-side down, for about one minute, until lightly toasted.
- Serve toasted focaccia bread topped with portions of the chicken mixture.
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