Chicken and Sun-Dried Tomato Bruschetta with Carapelli

This is a Sponsored post written by me on behalf of Carapelli for SocialSpark. All opinions are 100% mine.

I love a good and easy recipe that can be eaten any time.  This is a super simple recipe that would be perfect to bring along to a holiday party.  I recommend using a yummy olive oil, Carapelli.  You can get a $1.00 OFF coupon at www.CarapelliUSA.com now to try it yourself!

Chicken and Sun-Dried Tomato Bruschetta

 

Ingredients

  

 

• 2 skinless, boneless chicken breast halves
• 1 1/4 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 (1 pound) loaf focaccia bread, cut into 1/2-inch thick slices
• 1/4 cup olive oil 

Method of Preparation

 

 

 

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 grill for high heat.
3. 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.
4. In a large bowl, mix the cooked chicken, spinach, feta cheese, sun-dried tomatoes, and remaining dressing.
5. 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.