Truth be told, this was probably one of the first things I ever grilled beyond the standard hotdogs and hamburgers fare. Chels found the recipe online or on the back of a box or something (I’m pretty sure it was a kraft recipe originally – a way to use a new dressing they were promoting), and we made it over and over and over again, making small changes and adjustments here and there. The biggest change was simply to dramatically increase the amount of the “bruschetta” style topping the recipe calls for – trust us, with this topping, more is better!
The wonderful thing about this entree is that while it’s very simple to prepare, it comes across quite elegant in presentation and taste. I would have no qualms whatsoever about serving this dish to a guest upon whom I was hoping to make a good impression. Depending on what you’re in the mood for, you can marinate the chicken in whatever dressing happens to be speaking to you that day. A raspberry vinaigrette is delicious (and I think what the original recipe actually called for), but so is just about any other “Italian-style” dressing. We used a parmesan asiago balsamic vinaigrette last time, and it was absolutely fantastic. The key is simply that whatever dressing you use for marinating the chicken, you also use when mixing your topping together (the same flavor – don’t reuse the marinade!).
At any rate, this is a fun meal to have in your grilling repertoire for those nights when you need to entertain without a lot of notice, or you feel like enjoying a “nice” dinner, but don’t have the time or energy to put in the work!
Simple Grilled Chicken Bruschetta
Original recipe sourced from Kraft
Looking for a quick and easy way to grill up something that doesn’t look or taste quick and easy? Bingo.
Prep Time: 10 minutes
Inactive Time: 30 minutes
Cook Time: 15 minutes
4 boneless, skinless chicken breasts
1 cup shredded mozzarella or mozzarella/parmesan blend
3/4 cup parmesan asiago balsamic vinaigrette dressing (or other Italian-style dressing of your choice)
6 roma tomatoes
1/4 cup fresh, chopped basil
2 tsp Italian seasoning
black pepper to taste
- Place chicken breasts in 1 gal plastic bag with zipper seal. Add 1/2 cup dressing, seal bag, and gently shake to coat. Set aside and allow to marinate for 30 minutes.
- Preheat grill to medium high.
- Dice roma tomatoes and place in medium bowl. Add cheese, Italian seasoning, black pepper, and remaining 1/4 cup dressing. Stir to combine.
- Cover half of grill with non-stick foil or foil sprayed with non-stick spray. Grill marinated chicken on uncovered side of grill with lid closed for approximately six minutes.
- Transfer chicken breast to covered side of grill, turning over so that grill-marked side is facing up, and uncooked side is touching the foil. Cover generously with tomato mixture. Close lid and grill for another 8-10 minutes, or until cooked through.
- Remove from grill, sprinkle with chopped basil, allow to rest for 1-2 minutes, and serve.