Bruschetta has been around nearly forever. For those you not familiar with bruschetta, it is a popular Italian appetizer consisting of grilled bread slices topped with an assortment of different things. There any many different types of bruschetta (and I plan on making others) but this one is chicken. The French bread slices are first brushed with olive oil, grilled for a short period of time and then topped with a chicken and Italian dressing mixture. I grilled the chicken, but if you have any leftover chicken, this is a great way to make good use of it. The leftover chicken will not have as much flavor because it is not marinated but it will still be good! You can also use the oven for the bread and the chicken instead of the grill if you want. Bruschetta makes a great appetizer for any party. Enjoy.
Chicken Bruschetta Recipe
Ingredients
- 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 ounces) loaf focaccia bread (or French bread, cut into ½” thick slices)
- ¼ cup olive oil
Instructions
- 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 any leftover 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.
- In a large bowl mix cooked chicken, spinach, sun dried tomatoes, and feta cheese. Toss with remaining salad dressing until well coated.
- 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.
Bobby
Monday 15th of March 2010
Hope - no such thing as an old post here! I am glad you enjoyed the recipe.
Hope
Monday 15th of March 2010
Hey, I know this is a very old post but I made this for the first time the other day and I have to tell you my husband and I LOVED it. I ate half for my lunch one day and saved the rest for him to eat with some of his dinner. I came home to find out he hadn't even put it on the bread I made for him, just ate it like a salad out of the bowl. =)
amateur cook
Tuesday 2nd of June 2009
Correction: I'm not sure if it really matters, but I believe according to Guy Fieri's instructions, I lay the chicken with breast (not the back) side down in the roasting pan to cook it.
amateur cook
Tuesday 2nd of June 2009
For the most moist chicken to use in this recipe and other cold chicken salads, look up Guy Fieri's "mojito chicken" on www.foodnetwork.com
The cooking method is really easy and gives moist chicken every time. Remove the backbone (use this backbone and neck bones to make the chicken stock for the glaze by boiling with 2 cups water, 1 carrot, 1 celery, couple slices of onion, 1 garlic (pressed), 1/8 tsp oregano, 1/4 tsp kosher salt, for 20 min.) of the chicken with a pair of poultry scissors, so you can press it down flatter to make it easier to cook in the fry pan later. You can always vary the spices (for the oregano, preferably use powder (can always grind up flakes with mortar and pestle), not flakes which can burn), and marinade to suit your recipe. I let the chicken sit in the dry rub for 30 min to 2 days, then added the marinade (for the dark rum, I used the cheapest one I could find at the liquor store which was Brugal Dominican Gold Label rum) and let it sit covered in the refrig for 6 hrs to 2 days. Play around with different combinations of the marinating times to suit your taste and recipes.
When it comes time to cook it, sear the chicken on both sides in a fry pan with bacon grease (I always have a jar in my refrig), then lay the chicken on it's back in a small roasting pan (or oven-proof fry pan), add 1/2 cup of the marinade to the pan, and cook at 300 F for 40 - 50 min., depending on the size of your chicken. Always check if chicken is cooked thoroughly using a meat thermometer (meat internal temp 165 F) or cut at the joint of leg to make sure meat is no longer pink). The glaze is not necessary if you plan to just use this chicken for cold chicken salad recipes.
Happy Eating!
Bunny
Friday 15th of May 2009
This is wonderful!! I love chicken salad, the bruschetta is perfect with this.