Thursday, May 24, 2012

Strike Up the Grill: Grilled Bruschetta Chicken



Memorial Day is just around the corner and people everywhere will be striking up the grill for a family meal.  However, with the news reporting tonight that the average person consumes in one barbeque meal what they should in an entire day, I thought it was time to share a (healthy) recipe.  It's been a while, right?

We call my hubby the grill master because he's A-MA-ZING and this new Grilled Bruschetta Chicken recipe I found on The Girl Who Ate Everything's blog (thank you pinterest) has quickly become a family favorite.  Even the kids love it.

First things first.  I don't totally understand why it is called grilled bruschetta chicken.  There is no bread involved.  But, it does have the mozzerella cheese and tomato and stuff to give it a bruschetta flavoring.  Second, I often think grilled chicken has the potential to be dry.  This is super moist and succulent, though. Each bite is filled with eye rolling goodness that leaves you yearning for more.

AND, it apparently only has 200 calories, which means you have calories left over for dessert :)

So let's get on to the recipe:

Grilled Bruschetta Chicken
4 small boneless skinless chicken breast halves
1/2 cup KRAFT Sun-Dried Tomato vinaigrette dressing, divided
2 tomato, finely chopped (we used one large one)
1/2 cup shredded part-skim mozzarella cheese
1/4 cup chopped fresh basil or 1 tsp. dried basil leaves (we used dried sweet leaf basil)

To get started, cover half the grill grate with heavy-duty foil. Heat your grill to a medium heat.  While it's heating, put all four chicken breasts and 1/4 cup of the dressing into a resealable plastic bag. Turn the bag over and shake it all around to get your chicken covered good and even and then put it in the refrigerator for atleast 10 minutes.  Then you can take the chicken out of the bag and throw away the bag and marinade.

Grill your chicken breasts on uncovered side of grill for about 6 minutes. As it cooks, combine the remaining 1/4 cup dressing, your diced fresh tomatoes, cheese and basil.  Once your six minutes are up, move your chicken to the foil covered part of the gril and flip the chicken over (placing the cooked side up).  Top it with your tomato mixture and close the lid.  Grill for another 8 minutes or until chicken is done.

Aaaaaaaaaaaaaaaand Indulge :)

We'll be making this OFTEN this summer.  It's by far my favorite pinned main course to date.

Have a fun, safe Memorial Day friends!
   
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If you are finding me from Kelly's Korner, know that I'm giving away one free copy of Dannah Gresh & her husband's new book "8 Great Dates: Talking to Your Girls about Understanding Boys" here & these handmade dance necklaces for the little dancer in your life can be shipped to you for just $10.  Ours arrived today and I'm dying over their cuteness!

5 comments:

  1. Yay! I needed a good grilled chicken recipe.

    ReplyDelete
  2. I've never used foil on the grill like that. Interesting!

    ReplyDelete
    Replies
    1. We hadn't either, but both my hubby and I think it is probably why the chicken stays so juicy.

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  3. I actually found a Pin the other day that includes a bunch of ways to cook with foil on the grill. I'd love to have enough recipes for every single night!

    ReplyDelete

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