Chicken and Sun-Dried Tomato Bruschetta

When I was planning on throwing a birthday dinner for my boyfriend I asked him what he would like me to make. I could hardly finish asking him before he blurted out - Your Bruschetta....

This is one of my favorite recipes. It takes a little bit of time, but it's well worth it. Honestly, this dish can be used as an appetizer or a main dish, depending on how many people you are making it for. If it's just two people, its more than enough to take the place of a main dish. Enjoy!

Chicken and Sun-Dried Tomato Bruschetta

Ingredients:

2 skinless, boneless chicken breast halves
1 1/4 cups Italian salad dressing, divided (you can use fat-free dressing to cut down on the cals)**
4 cups fresh spinach, torn
1/3 cup crumbled feta cheese
8 sun-dried tomatoes, packed without oil, chopped (use as many as you'd like)**
3 Roma tomatoes (chopped)
1 (1 pound) loaf focaccia bread, cut into 1/2-inch thick slices

Basil leaves (I use a lot of basil, brings out more flavor)**
1/4 cup olive oil (I don't brush oil on the bread, but that's just me)**

Directions:

Place the chicken and 1 cup salad dressing in a bowl. Cover, and marinate at least 3 hours in the refrigerator. ( I marinate overnight)**

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 shred. 

In a large bowl, mix the cooked chicken, spinach, feta cheese, sun-dried tomatoes, basil (use to taste), chopped Roma tomatoes and remaining dressing. 

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.  (This dish is great without bread, as well)**

** denotes my personal comments