Wednesday, September 28, 2011

Grilled Bruschetta Chicken

When I heard the word "Bruschetta", I didn't even care what it was paired with. Chicken was so awesome!! Gives you that definite Italian feel. Made it alongside Tomato-Basil Pasta Salad and sipped on a glass of wine...bon appetit!

Grilled Bruschetta Chicken


1/4 cup Kraft Sun-Dried Tomato Vinaigrette Dressing, divided
4 small boneless skinless chicken breast halves (1lb)
1 tomato, finely chopped
1/2 cup Kraft Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup chopped fresh basil or 1 tsp dried basil leaves


Place large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Pour 2 Tbsp of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 10 min to marinate. Remove chicken from marinade; discard bag and marinade.

Grill chicken on uncovered side of grill 6 min. Meanwhile combine tomatoes, cheese, basil and remaining 2 Tbsp dressing.

Turn chicken over; place, cooked-side up, on foil on grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 min or until chicken is cooked thorough (170F)

Makes 4 servings. Serving suggestions: Enjoy with cooked spaghetti and grilled or steamed vegetables.

Tip! Do not want to grill? After all items (except cheese) are placed on the top of the chicken, you can bake it for 20 minutes at 425F. Pull out and put shredded cheese on top. Bake for another 3-5 minutes.

No comments:

Post a Comment