Chicken Bruschetta Recipe
Ingredients
Scale
- 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.
Find it online: https://blogchef.net/chicken-bruschetta-recipe/