Wednesday, February 20, 2013

Chicken and spinach bruschetta recipe

(Photo credit: desegura89)
    • 1 loaf French bread, cut into 1/2 inch slices
    • 2 skinless, boneless chicken breast halves
    • 1 cup Italian dressing
    • 4 cups fresh spinach, torn
    • 1/3 cup crumbled feta cheese
    • 8 sun dried tomatoes, packed without oil, chopped
    • 1/4 cup Italian dressing
    In a bowl, add chicken and 1 cup of Italian dressing. Cover tightly and refrigerate for 3 hours. Once chicken has marinated, grill or broil until cooked through. Cool then shred. Spread bread slices in a single layer on a large baking sheet. Broil until lightly toasted on each side (1-2 minutes then flip and toast broil an additional 1-2 minutes). Remove from broiler and set aside. In a bowl, mix shredded chicken, spinach, feta cheese, sun dried tomatoes, and remaining dressing. Top bread with equal amounts of chicken mixture. Return to broiler for 2-3 additional minutes, until warmed through. Serve hot.

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