This simple recipe was the perfect weeknight meal: very quick, easy cleanup, and delicious. I love the tomato/basil/mozzarella flavor combination just about any time I come across it, so this was sort of a no-brainer to throw together. Marinated chicken is flavorful and juicy when grilled (or cooked in a grill pan, for us apartment-dwellers!), then topped with fresh tomato salsa-style sauce and a bit of mozzarella. The result was kind of like a Chicken Parmesan, but much lighter (both in a caloric sense, and in the sense that it’s June, and it’s hot outside, and Chicken Parmesan sure feels like a winter dish). For a quick and easy side, I tossed warm penne pasta with olive oil, garlic, a bit of the fresh tomato “salsa” and some Parmesan cheese.
Bruschetta Grilled Chicken
- 1/2 cup Balsamic Vinaigarette salad dressing, divided
- 4 boneless, skinless chicken breasts
- 1 medium tomato, seeded and diced
- 1/8 cup sun-dried tomatoes, roughly chopped
- 1/2 cup shredded Mozzarella cheese
- 1/4 cup chopped fresh basil
- 1 clove garlic, minced
1. Pour 1/4 cup of dressing over chicken in a ziploc bag, refrigerate 20 minutes.
2. Grill chicken over medium heat on a grill or in a heavy-bottomed grill pan (about 6 minutes). Meanwhile, combine tomatoes, garlic, basil and remaining dressing.
3. Turn chicken over, top each piece of chicken with a spoonful of the tomato mixture. Sprinkle a bit of cheese over the top of each chicken breast. Cover, and cook an additional 7-8 minutes, or until chicken reaches an internal temperature of at least 165 degrees.
Note: I used a new Basil & Parmesan vinaigarette by Kraft to marinate the chicken, and it was very tasty, but any Italian style dressing that you like would work here. Because we don’t have a grill, or a lid for our grill pan, I stuck the chicken under the broiler for a few minutes to melt and crisp up the cheese. Totally optional.