From Jennifer Estes (This recipe is from Kraft Foods. Find it at kraftfoods.com. It is a grill recipe, but I also make it in the oven. I will include my oven directions at the bottom.)
4 small Boneless skinless chicken breast halves (1 lb.)
1/4 cup KRAFT Sun-Dried Tomato Dressing, divided
1 Tomato, finely chopped
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup chopped fresh basil
HEAT grill to medium heat.
COVER half the grill grate with sheet of heavy-duty foil. Place chicken in large resealable plastic bag. Add 2 Tbsp. dressing; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 min. Remove chicken from bag; discard bag and dressing.
PLACE chicken on uncovered side of grill; cover with lid. Grill 6 min. Meanwhile, combine remaining dressing, tomatoes, cheese and basil.
TURN chicken over; place on foil. Top with tomato mixture. Grill, covered, grill 8 min. or until chicken is done (165ºF).
My Oven Directions
Heat oven to 350. Place chicken breasts in baking dish and cover with Sun-Dried Tomato Vinaigrette Dressing. Cook 45-60 minutes or until chicken is done. I use frozen chicken breasts, so it takes about an hour.
Mix tomato, mozzarella, basil and dressing (to taste) in a microwave safe bowl and microwave about 30 seconds. Stir and microwave another 15-30 seconds, if needed. Spoon over cooked chicken breasts. You could also spoon mixture over chicken right as it is finished baking and let heat 2-3 minutes in the oven instead of microwaving.
It is good served over noodles.
2 comments:
We had this for dinner tonight and it was so good! The dressing is really flavorful and the fresh tomatoes and basil were very refreshing. I did the oven version but will have to make it on the grill before grilling season is over!
Yea! Glad you tried it and so glad you liked it! Thanks for sharing!
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