Grilled Bruschetta Chicken

  • Yield: 4 servings


4small boneless, skinless chicken breast halves
1/2cup sun-dried tomato dressing (such as KRAFT), divided
2tablespoons balsamic vinegar
2 tomatoes, finely chopped
1/2cup shredded part-skim mozzarella cheese
1/4cup chopped basil


  1. Place a large sheet of heavy-duty foil over half of grill grate; heat grill to medium heat. 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 at least 10 minutes (I marinate it all day if I remember in time). Remove chicken from bag; discard bag and dressing.
  2. Grill chicken on uncovered side of grill for about 6 minutes. Meanwhile, combine remaining 1/4 dressing, tomatoes, cheese and basil.
  3. Turn the chicken over and place cooked-side up, on foil on the grill. Top with tomato mixture. Close lid. Grill 8 minutes or until chicken is done.

Self-proclaimed foodaholic Christy Denney is the mother to three wild boys and a baby girl. On any given day, she can be found in her kitchen dancing to tunes and cooking up a storm. To learn more about Christy or to view more recipes, please visit her blog The GIrl Who Ate Everything

blog comments powered by Disqus

Get every new post delivered to your Inbox.

Join 459 other followers