Chicken & Sun-Dried Tomato Bruschetta

  • 2 skinless, boneless chicken breast halves
  • 1¼ cups Italian salad dressing, divided
  • 4 cups fresh spinach, torn
  • 1 - 3 oz. bag of sun-dried tomatoes
  • 1 - 1 pound loaf focaccia bread, cut into 1/2-inch thick slices
  • ¼ cup olive oil
  1. Place the chicken and 1 cup salad dressing in a bowl. Cover and marinate at least 3 hours in the refrigerator.
  2. Preheat the West Bend® Platinum Edition™ Grill/Griddle to 350°F. Discard dressing used for marinating. Grill 7 minutes per side or until juices run clear. Cool and shred. In a large bowl, mix the cooked chicken, spinach, feta cheese, sun-dried tomatoes, and remaining dressing.
  3. Brush the focaccia bread with olive oil and cook 1 minute per side on the preheated grill, or until lightly toasted. Place portions of the chicken mixture on the toasted focaccia and serve.
    yield: 6 servings