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.
- 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
- 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.