If you are looking for a yummy, easy summer meal, you have come to the right place.
I ripped out this recipe from the Summer 2007 Kraft Foods magazine. (If you don’t get this already, go to KraftFoods and sign up for the free pub. Stat!)
Grilled Bruschetta Chicken
Prep: 5 min
Total: 30 min. (including marinating)
1/4 cup Kraft Sun-Dried Tomatoes Vinaigrette Dressing, divided
4 small boneless, skinless chicken breast halves
1 tomato, finely chopped
1/2 cup part-skim mozzarella cheese
1/4 cup chopped fresh basil
Place large sheet of heavy-duty foil over half the grill grate; preheat grill to medium heat. Pour 2 tbsp. of dressing over chicken in ziploc bag and seal. Evenly coat chicken with the dressing and refrigerate for 10 minutes to marinate. Remove chicken from marinade and discard bag with leftover marinade.
Grill chicken on uncovered side of grill 6 minutes on each side. Meanwhile, combine tomatoes, cheese, basil and remaining dressing.
Turn chicken over, place on foil and top evenly with tomato mixture. Close lid and grill until chicken is cooked through.
(We only cooked two chicken breasts, but used the same amount of tomato mixture to cover the side of pasta.)
So good… seriously, so good.