This was one of the first "homemade" chicken dishes I learned how to make. I used to make it all of the time, but I don't make it too often anymore, but when I do, it is usually in the Summer when I have fresh garden tomatoes. This is extremely easy and it is the perfect weeknight meal served up with some breaded veggies.
Grilled Bruschetta Chicken
adapted from: Kraft
1 c. Kraft Sun-Dried Tomato dressing, divided
4 small chicken breast halves
1 medium tomato, diced
1/2 - 3/4 c. part-skim Mozzarella cheese, shredded
1/4 c. chopped fresh basil or 1 tsp. dried basil (I use dry)
Place chicken in a large resealable plastic bag. Add 3/4 cup sun-dried tomato dressing and marinate for at least 30 minutes. Then, grill however desired (I just use my George Foreman). Meanwhile, combine remaining 1/4 cup dressing (can use less), diced tomato, shredded cheese and basil. When chicken is cooked through, place in a casserole dish. Top with tomato mixture and place in a preheated 350 degree oven until cheese is melted. If you have extra of the tomato mixture, you could always mix with some cooked rice and serve with the chicken.
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