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Chicken and Sun-Dried Tomato Bruschetta

Marinated chicken, spinach, feta, and sun-dried tomatoes are tossed with dressing and served on grilled or toasted slices of focaccia bread.


  • 2 skinless, boneless chicken breast
  • halves
  • 1 1/4 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 (1 pound) loaf focaccia bread, cut into
  • 1/2-inch thick slices
  • 1/4 cup olive oil
  1. 1.Place the chicken and 1 cup salad dressing in a bowl. Cover, and marinate at least 3 hours in the refrigerator.
  2. 2.Preheat the grill for high heat.
  3. 3.Lightly oil the grill grate. Discard dressing used for marinating, and grill chicken 7 minutes per side, or until juices run clear. Cool and shred.
  4. 4.In a large bowl, mix the cooked chicken, spinach, feta cheese, sun-dried tomatoes, and remaining dressing.
  5. 5.Brush the focaccia bread with olive oil, and cook 1 minute per side on the prepared grill, or until lightly toasted. Place portions of the chicken mixture on the toasted focaccia to serve.
Nutritional Information

Servings Per Recipe: 8 ,Amount Per Serving :,Calories: 389 , :, Total Fat:0.784 oz , Cholesterol:0.014 grain , Sodium:0.611 grain , Total Carbs:1.211 oz , Dietary Fiber:0.074 oz , Protein:0.477 oz ,:,