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Chicken, Spinach and Sun Dried Tomato Open Sandwich
Ingredients (8 Servings)
- 2 skinless, boneless 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, diced
- 1 (500g) loaf focaccia bread, cut into 1cm thick slices
- 1/4 cup (60ml) olive oil
Directions
- Place the chicken and 1 cup salad dressing in a bowl. Cover and marinate at least 3 hours in the refrigerator.
- Preheat the barbecue for high heat.
- Lightly oil the barbecue grate. Discard dressing used for marinating and cook chicken 7 minutes per side or until juices run clear. Cool and thinly slice.
- In a large bowl mix the cooked chicken, spinach, feta cheese, sun-dried tomatoes and remaining dressing.
- Brush the focaccia bread with olive oil and cook 1 minute per side on the prepared barbecue or until lightly toasted. Place portions of the chicken mixture on the toasted focaccia to serve.
Nutrition
Per serves- Protein :- 39.1g
- Fat :- 3g
- Fiber:-1g
- Sudium:=281mg
- Carbohydrates:- 31.1g
