April 14, 2010

Grilled Bruschetta Chicken

I found this recipe in a magazine a few years ago.  We love it! Perfect for grilling weather! I've tweaked it to suit our family size.

Grilled Bruschetta Chicken

8 boneless skinless chicken breast halves (about 2 lbs.) -- I butterfly them or trim them into smaller pieces.
1/2 cup Sun-Dried Tomato Dressing, divided
2 tomatoes, finely chopped
1 cup shredded mozzarella Cheese
2 tsp. dried basil

Heat your grill to medium heat. Cover half of the grill grate with a sheet of heavy-duty foil (don't use the el cheapo...bad things happen!). Place the chicken in a large baggie along with 1/4 cup of the dressing; seal the bag. Massage the bag to evenly coat. Refrigerate it for 10 minutes. Remove the chicken and discard the bag with the dressing. (Icky!) Place the chicken on the uncovered side of the grill and cover with the lid. Grill about 6-8 minutes. While that's cooking combine the remaining dressing (the fresh stuff...not from the bag...eew!), tomatoes, cheese and basil. Turn the chicken over onto the foil. Top with the tomato mixture. Cover (with the lid) and grill 8 more minutes or until the chicken is done.

We serve this with garlic bread, bow tie pasta, some corn on the cob and some steamed or grilled veggies. I warm up a little bit of the dressing (again...the fresh stuff!) if anyone wants to toss it with their pasta. Enjoy!

1 comment:

Angie W said...

We had this last night and it was AWESOME!!!! I felt like we were at a restaurant and it was easy. We even grilled our corn-on-the-cob.

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