This is a delicious recipe that brings together the delicious flavours of bruschetta together with grilled chicken. Perfect for warmer weather and eating outside!
Sundried tomato dressing:
- ½ cup sun-dried tomato packed in oil
- ½ cup apple cider vinegar or ½ cup red wine vinegar
- 1 shallot (or ½ very small onion)
- 4 basil leaves
- 1 teaspoon chopped chives
- 1 garlic clove, minced
- ½ tsp salt
- 1/8 tsp ground pepper
- ½ cup olive oil
4 boneless skinless chicken breasts (1 lb./500 g)
1 tomato, finely chopped
1/2 cup Shredded Cheese (any kind is fine)
1/4 cup chopped fresh basil or 1 tsp. dried basil leaves
Place large sheet of heavy-duty foil over half of barbecue grate; preheat barbecue to medium heat.
Pour ½ cup of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 minutes to marinate. Remove chicken from marinade.
Grill chicken on uncovered side of barbecue 6 min. Meanwhile, combine tomatoes, cheese, basil and remaining dressing.
Turn chicken over; place, cooked-side up, on foil on barbecue. Top evenly with tomato mixture. Close lid. Grill an additional 8 min. or until chicken is cooked through (170ºF).
Makes 4 servings, 1 topped chicken breast each.
Each serving counts as 4 protein and 2 fat.
Recipe originally inspired by Kraft Cooking. Dressing recipe inspired by www.food.com