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
  

Directions

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.