After having Will we were so thankful that people brought us meals and invited us over to their homes! I never realized just how much of a blessing (or a necessity) that would be before having a baby myself!
Some friends and Grant’s co-workers invited us over and made this Bruschetta chicken. I kept thinking about it and finally thought to ask for the recipe. This is one of my new favourite dishes and it is easily gluten free as long as you choose the right bread or crackers to go with it to eat the extra bruschetta.
It was a little chilly outside when I made this, so I opted to do it inside on the “grill” frying pan. It’s just a frying pan that leaves grill marks on your food which makes it look like it was grilled over a flame.
2 boneless, skinless chicken breasts (1 lb.) cut in half
1/4 cup of Kraft Sun Dried Tomato Vinaigrette dressing (divided)
1 tomato, finely chopped
1/2 cup shredded mozzarella cheese
1/4 cup fresh basil (chopped)
Heat grill to medium heat. (In my case, the frying pan).
Place chicken in a plastic bag or shallow dish. Add 2 Tbsp. of Vinaigrette dressing. Coat chicken evenly. Refrigerate for 10 minutes. Remove the chicken and discard leftover dressing in bag or dish.
Cover half the grill grate with a sheet of foil. I usually like to put parchment paper between the foil and my food, but I had run out this time! Place chicken on uncovered side of grill for 6 minutes.
While the chicken is cooking, combine remaining dressing, tomatoes, cheese and basil.
Turn chicken over and place on foil. Top with the tomato mixture. Grill 8 minutes or until chicken is done.
|The chicken cooking with the tomato mixture on top.