Bruschetta with Chicken, Spinach, and Sundried Tomatoes

The marinade of the chicken and the grill flavor make this focacia special. Sundried tomatoes and spinach make a great combination as well.

1. Cut bread into slices approximately 13 mm thick.
2. Marinate chicken in refrigerator, covered, in 240 mL Italian dressing for at least 3 hours but no more than 24.
3. When ready to cook, preheat grill on high.
4. Lightly oil grates of grill and grill chicken between 6 and 8 minutes. Flip chicken and grill another 6-8 minutes. (Discard marinade.) Chicken is done if pierced with knife and juices run clear.
5. Cut chicken into small, bite sized pieces.
6. In a large bowl, combine chicken pieces, spinach, cheese, sundried tomatoes, and remaining 60 mL dressing.
7. Brush both sides of bread with olive oil.
8. Grill for about a minute on each side, or until toasted.
9. Spoon equal sized portions of chicken and spinach mixture onto the toast and serve warm.

Serves: 8 people