Grilled Bruschetta Chicken
Before I go any further, I will apologize for my picture or lack there of pictures. Truth of the matter is, I was in such a rush to whip this bad boy up and get it on the table that I forgot to grab my camera and snap away. The picture above is actually the left overs I had for lunch today. Also, very yummy. Reheats well!
Now the important stuff. I found this recipe on Pinterest. It was pinned by Christy from the Girl Who Ate Everything. She adapted the recipe from Kraft Foods. I did a little adapting to the recipe myself.
-4 boneless skinless chicken breast halves (I used chicken cutlets, thinner and easier quicker to cook.)
-1/2 cup of KRAFT Sun-dried Tomato dressing, divided (Looked high and low and could not find this. Instead I used Wish Bone's Bruschetta Italian dressing.)
-2 tomato finely chopped (I bought the diced tomatoes found in my Publix produce section. I hate cutting/dicing tomatoes.)
-1/2 cup shredded low fat mozzarella cheese
-1/4 cup of chopped fresh basil or 1 tsp of dried basil leaves (I highly recommend FRESH basil. The taste is mind blowing).
-Place a large sheet of heavy-duty foil over half of grill grate; heat grill to medium heat. Major Adaption: I did not want to be bothered with my grill, so I used my George Foreman Grill. Follow same directions, just don't close the Foreman grill while cooking.
-Meanwhile, 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 (I marinate it all day if I remember in time). Remove chicken from bag; discard bag and dressing.
-Grill chicken on uncovered side of grill for about 6 minutes. Meanwhile, combine remaining 1/4 dressing, tomatoes, cheese and basil.