Wednesday, July 21, 2010

Bruschetta Chicken, Corn on the Cob, Grilled Veggies

I got this recipe from Kraft Food and Family magazine.

Bruschetta Chicken
1/4 c Kraft Sun-Dried Tomato Viniagrette dressing, divided (I think this is discontinued. Use Italian dressing if you can't find it.)
4 small chicken breasts
1 tomato, finely chopped
1/2 c shredded mozzarella cheese
1/4 c chopped fresh basil or 1 tsp dried basil

Place a large sheet of heavy-duty foil over half of grill grate; preheat grill to medium. Pour 2 Tbsp dressing over chicken in a resealable bag. Marinate 10 minutes in the fridge. Remove chicken and discard marinade. Meanwhile, combine tomatoes, cheese, basil, and remaining 2 Tbsp dressing. Grill chicken on uncovered side of the grill 6 minutes. Turn chicken over; place cooked side up on foil on grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 minutes or until chicken is cooked through.

*If you don't have a grill, you can easily bake the chicken in the oven at 425 for about 20 minutes, or until cooked through. Just place the tomato mixture on the chicken halfway through baking.

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