How to Make Chicken and Sun-Dried Tomato Bruschetta - A Step-by-Step Guide

Bruschetta is a classic Italian antipasto dish that consists of grilled bread topped with a delicious mixture of tomatoes, herbs, and other flavorful ingredients. While tomato bruschetta is the most common variety, there are countless different toppings that can be used to create unique and delicious variations of this popular appetizer.

One such variation is Chicken and Sun-Dried Tomato Bruschetta, which takes the traditional tomato topping to a whole new level by adding savory grill...

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Ingredients

  • 2 skinless, boneless chicken breast halves
  • 1 ¼ cups Italian salad dressing, divided
  • 4 cups fresh spinach, torn
  • ⅓ 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
  • ¼ cup olive oil

Information

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Servings: 8
  • Yield: 8 servings

  • Place the chicken and 1 cup salad dressing in a bowl. Cover, and marinate at least 3 hours in the refrigerator.
  • Preheat the grill for high heat.
  • 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.
  • 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 prepared grill, or until lightly toasted. Place portions of the chicken mixture on the toasted focaccia to serve.
  • Nutrition

    389 cal.

    • Total Fat: 22g
    • Saturated Fat: 5g
    • Cholesterol: 26mg
    • Sodium: 1124mg
    • Total Carbohydrate: 34g
    • Dietary Fiber: 2g
    • Total Sugars: 5g
    • Protein: 14g
    • Vitamin C: 5mg
    • Calcium: 119mg
    • Iron: 3mg
    • Potassium: 289mg