Sunday, May 10, 2009

Grilled Chicken Bruschetta

This dish is so fresh and so good!
I made this meal for Mothers Day,
it was a HIT.
The fresh basil, tomatoes, and mozz cheese tasted perfect on top of grilled chicken.

Adapted from Becky Higgins

1 1/2 cup Sundried tomato salad dressing (we used Kraft brand)
5 boneless skinless chicken breast halves
3-4 roma tomatoes, finely chopped
1 1/2 c. shredded mozzarella cheese
1/3-1/2 cup fresh basil, chopped

Marinate chicken in sundried tomato dressing ahead of time (at least 4 hours before). Place large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Grill chicken on uncovered side of grill about 6 minutes. Meanwhile, combine tomatoes, cheese, basil and dressing (as much as you desire; we did about 1/2 cup).
Back to the grill - Turn chicken over; place on the foil-covered part of the grill, cooked-side up. Top evenly with tomato mixture. Close lid. Grill an additional 8 minutes or until chicken is cooked through.

I added this yummy side dish to the grilled chicken:
-cook 1 1/2 - 2 cups of bow tie pasta
-drain pasta
-add 1/2 -3/4 cup of the Sundried tomato salad dressing
-mix together and then add 1/2 cup of shredded Parmesan Cheese
Serve immediately.

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