We are having an extreme heat wave in the South. This is one of my favorite recipes to use for the grill when we begin harvesting those wonderful homegrown tomatoes. I got this recipe from the Kraft magazine a few years ago and I have adjusted it a little to show my preferences. Hope you enjoy this.
1/4 cup of vinagerette dressing, divided
4 small boneless chicken breast halves (one pound)
1 tomato finely chopped
1/2 cup of shredded low-moisture part-skim mozzarella cheese
1/4 cup chopped fresh basil or 1 tsp. of dried basil leaves. ( I used the fresh basil that I planted this year for the first time in this recipe and it was wonderful)
Place large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Pour 2 tbsp. of the dressing over the chicken in resealable plastic bag; seal bag.
Turn bag over several times to evenly coat chicken with the dressing. – Refrigerate 10 minutes to marinate. remove from marinate; discard bag and marinade.
GRILL chicken on uncovered side of grill for about six minutes. Meanwhile, combine the tomato, cheese, basil and remaining 2 Tbsp of dressing.
TURN chicken over; place, cooked-side up on foil on grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 minutes or until chicken is cooked through (170 degrees)
Makes 4 servings – Can be served with cooked spaghetti or brown rice, grilled corn or grilled vegetables.
The original recipe presented by Kraft used the Sun-Dried Tomato Vinaigrette Dressing and I have used it with Italian or Greek vinaigrette and it has been good each time.