Grilled Bruschetta Chicken

Christy Denney
  • 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