I've had bruschetta on the brain lately, as I take advantage of tomato season while it lasts. So rather than limit my tomato and basil toppings to crusty bread, I'm adding this marinated chicken recipe to my dinner repertoire — it's perfect for a warm evening when you're short on time. This dish is cooked on the grill, then topped with caprese-inspired ingredients for a delicious, melty meal. Make this seasonal specialty.
- 4 small boneless skinless chicken breast halves (1 lb.)
1/4 cup sundried tomato dressing, divided
1 tomato, finely chopped
1/2 cup shredded low-moisture part-skim mozzarella cheese
1/4 cup chopped fresh basil or 1 tsp. dried basil leaves
- Place large sheet of heavy-duty foil over half of grill grate; heat grill to medium heat. Meanwhile, place chicken in resealable plastic bag. Add 2 Tbsp. dressing; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 min. Remove chicken from bag; discard bag and dressing.
- Grill chicken on uncovered side of grill 6 min. Meanwhile, combine remaining dressing, tomatoes, cheese and basil.
- Turn chicken over; place, cooked-side up, on foil on grill. Top with tomato mixture. Close lid. Grill 8 min. or until chicken is done (165ºF).
- Poultry, Main Dishes
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