After reading my menu plan for the week, Jenny and my mom both asked for this recipe. I didn’t want to post it until I had tried it myself and got the family’s verdict on it. We had it last night and I invited over my sister (who LOVES bruschetta and orders it at any restaraunt that has it on the menu), so I could get an “experts” opinion.
And the results are in: Very, Very Yummy! So here is the recipe which I found in an issue of Kraft Magazine’s Food and Family that was accidentally delivered to my house (um, by the way Nana, your issue of Food and Family was accidentally delivered to my house).
Okay, so here we go…
Grilled Bruschetta Chicken
1/4 cup Kraft Sun Dried Tomato Vinaigrette Dressing, divided
4 small boneless skinless chicken breast halves
1 tomato, finely chopped
1/2 cup Kraft Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup chopped fresh basil or 1 tsp dried basil leaves
Place large sheet of heavy duty foil over half of grill grate. Preheat grill to medium heat. Pour 2 Tbsp of the dressing over chicken in resealable plastic bag; seal and turn it over several times to evenly coat chicken with dressing. Refrigerate 10 minutes to marinate. Remove chicken from marinade; discard bag and remaining marinade.
Grill chicken on uncovered side of grill 6 minutes. Meanwhile, combine tomatoes, cheese, basil, and remaining 2 Tbsp dressing. Turn chicken over, place cooked side up on the foiled side of the grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 minutes or until chicken is cooked through.
That is the official recipe. Now here is what I did…
I’m not much for measuring or finely chopping when I cook. Time is of the essence, and as I was preparing this last night my kids were outside playing by themselves. We have a lake in our backyard (we are fenced in, but still…) so I was not paying real close attention to the measurments while I was running to the window every minute or so to count 2 little bodies running around having fun.
I bought 3 large chicken breasts instead of 4 small, put them in a bag and poured in a bunch of dressing. Set it in the fridge. I cut up some squash, zucchini, and bell peppers and marinated them in the dressing as well (in a separate bowl of course, we all know not to put anything in with raw chicken, right?). When my sister arrived, I put the chicken and veggies on the grill the same way they described (I thought the foil was a great idea to keep the grate from getting too messy with the topping).
Instead of finely chopping the tomato, I bought the petite diced canned tomatoes at the store that already have basil and oregano in it. Yeah, I’m sure fresh would be tastier, but doing it this way was easiest, and that was my goal for last night. I did not add the 2 tbsp dressing to the canned tomatoes since they were already flavored, but it did put a little more basil in it and then shredded some mozzarella and stirred that in too.
On the table I put the remaining topping and extra mozzarella for anyone that wanted to add some to their plate. The vegtables turned out terrific and the chicken was incredibly juicy! I definitely recommend this recipe! It was delicious!!!
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