Chicken Bruschetta Recipe

2 boneless skinless chicken breasts
1 ¼ 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 (16 ounce) loaf focaccia bread (or French bread, cut into ½” thick slices)
¼ cup olive oil

1. Place the chicken breasts and 1 cup of Italian salad dressing in a large bowl. Cover and refrigerate. Leave to marinade for 3 hours. Heat a grill, and discard and left over dressing from the chicken marinade. Grill chicken 7 minutes per side or until the juices run clear and chicken is no longer pink inside. Allow to cool and shred or cut into small pieces.

2. In a large bowl mix cooked chicken, spinach, sun dried tomatoes and feta cheese. Toss with remaining salad dressing until well coated.

3. Brush each bread slice on both sides with olive oil. On the same grill used to cook the chicken, grill bread slices 1 minute per side or until lightly toasted. Place portions of the chicken mixture on each bread slice and serve.