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Chicken & Sun-Dried Tomato Bruschetta

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


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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