Chicken Bruschetta
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2 boneless skinless chicken breasts
1 ¼ 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 (16 ounce) loaf focaccia bread (or French bread, cut into ½” thick slices)
¼ cup olive oil
How to make Chicken Bruschetta
METHOD:
Step 1: Place chicken breasts and 1 cup of Italian salad dressing in a large bowl. Cover and refrigerate. Marinate for 3 hours. Heat a grill, and discard and left over dressing from the chicken marinade. Grill chicken 7 minutes per side or until the juices run clear and chicken is no longer pink inside. Allow to cool and shred or cut into small pieces.
Step 2: In a large bowl mix cooked chicken, spinach, sun dried tomatoes and feta cheese. Toss with remaining salad dressing until well coated.
Step 3: Brush each bread slice on both sides with olive oil. On the same grill used to cook the chicken, grill bread slices 1 minute per side or until lightly toasted. Place portions of the chicken mixture on each bread slice and serve.
Posted By:
Hira khan, Rawalpindi