November 30, 2007 Grilled Bruschetta Chicken

Easy Tastebud Delights

11.30 Edition (November 30, 2007)

Easy Recipes

45 minutes+

Hi Everyone! Not only is today Friday but also the last day of November. It's hard to believe that on December 31 it will be a year that I've been doing this newsletter. As always, if you have any comments, suggestions or requests, I'd love to hear them.

Today's recipe looks fun! It reminds me of a similar dish we make using salsa on the stovetop.

Serve with fettuccine and steamed broccoli, cauliflower and carrots for maximum colour effect. Enjoy!

Grilled Bruschetta Chicken

1/4 cup Italian salad dressing, divided
4 small skinless, boneless chicken breast halves
1 finely chopped medium tomato
1/2 cup Mozzarella cheese
1/4 cup chopped fresh basil

1. Place large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Pour 2 Tbsp. of the dressing over chicken in zippy bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 10 min. to marinate. Remove chicken from marinade; discard bag and marinade.

2. Grill chicken on uncovered side of grill 6 min. Meanwhile, combine tomatoes, cheese, basil and remaining
2 Tbsp. dressing.

3. Turn chicken over; place, cooked-side up, on foil on grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 min. or until chicken is cooked through (170 degrees F).
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