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Grilled Chicken

Grilled Bruschetta Chicken

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.

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