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Chicken & Sun-Dried Tomato Bruschetta - West Bend

Chicken & Sun-Dried Tomato Bruschetta

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Full Recipe Details


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

Cooking Process

Place the chicken and 1 cup salad dressing in a bowl. Cover and marinate at least 3 hours in the refrigerator. Preheat the Indoor Grill 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. 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


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