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Bruschetta Chicken
As a lover of bruschetta on toasted french bread, I saw this recipe and figured this might be a slightly healthier way of enjoying bruschetta (no matter how much I still love carbs- and will continue to eat more of them than I probably should). The smell of this grilling reminded me how much I love summer and how much I’m going to miss my fresh basil when fall and winter come around.. I’ll just have to enjoy it while I can!
What you’ll need:
4 small boneless skinless chicken breast halves
1/2 cup KRAFT Sun-Dried Tomato dressing, divided
2 tomato, finely chopped
1/2 cup shredded part-skim mozzarella cheese
1/4 cup chopped fresh basil or 1 tsp. dried basil leaves
What to do:
1. Place chicken in resealable plastic bag. Add 1/4 cup dressing and seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 minutes but I recommend starting to marinate the chicken in the morning- the longer it marinates the better!
2. Place a large sheet of heavy-duty foil over half of grill grate: heat grill to medium heat.  Meanwhile, remove chicken from bag; discard bag and dressing.
3. Grill chicken on uncovered side of grill for about 6 minutes. Meanwhile, combine remaining 1/4 dressing, tomatoes, cheese and basil.
4. Turn the chicken over and place cooked-side up, on foil on the grill. Top with tomato mixture. Close lid. Grill 8 minutes or until chicken is done.
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