Chicken and Sun-Dried Tomato Bruschetta

December 27th, 2009 by Victoria

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In my search for different bruschetta recipes, I realized a heartier recipe was in order. Not everyone wants to be full on veggies and bread, we need some meat! Yay for chicken! This recipe is really delicious, it’s a filling and super flavorful appetizer that is sure to please everyone! The sun dried tomatoes and feta cheese go great with the Italian dressing that is also used as the chicken marinade! You could even convert this recipe into a salad or a sandwich!

Chicken and Sun-Dried Tomato Bruschetta
Adapted from allrecipes.com

Ingredients:

3 skinless, boneless chicken breast halves
2 cups Italian salad dressing, divided (I used Newman’s Own)
3 cups fresh spinach, chopped
1/4 cup crumbled feta cheese, I used the mediterranean flavor
1/2 cup sun-dried tomatoes chopped
1 baguette French or sourdough sliced
1/4 cup olive oil
parmesan cheese for topping

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Directions:
Place the chicken and 1 1/2 cup salad dressing in a bowl or bag 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 chop.

In a large bowl, mix the chopped chicken, spinach, feta cheese, sun-dried tomatoes, and remaining 1/2 cup dressing. I used pre-chopped sun dried tomatoes in oil, rinsed off and dried.

Brush the bread slices with olive oil, and cook 1 minute per side on the prepared grill, or until lightly toasted. Or toast bread in the broiler for 3-5 minutes. Place portions of the chicken mixture on the toasted bread slices and serve. Top with some parmesan cheese for garnish.

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