Chicken and Sun-Dried Tomato Bruschetta

I can't wait to try this! NOTE- Time does not include marinating time.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 2  boneless skinless 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 lb)  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.
2. Cover, and marinate at least 3 hours in the refrigerator.
3. Preheat the grill for high he.
4. at.
5. Lightly oil the grill grate.
6. Discard dressing used for marinating, and grill chicken 7 minutes per side, or until juices run clear.
7. Cool and shred.
8. In a large bowl, mix the cooked chicken, spinach, feta cheese, sun-dried tomatoes, and remaining dressing.
9. Brush the focaccia bread with olive oil, and cook 1 minute per side on the prepared grill, or until lightly toasted.
10. Place portions of the chicken mixture on the toasted focaccia to serve.