Here is the full recipe - then I'll explain what I did differently:
GRILLED BRUSCHETTA CHICKEN
1 tsp leaves basil (I used dried and it worked fine - but I'm sure fresh would be better)
4 Tbsp Sun-dried Tomato Vinaigrette dressing, fat free
4 boneless, skinless chicken breasts (I typically buy about 2 pound packages..)
1 large whole tomato
- Place a large sheet of heavy duty foil over half of grill grate. Pre-heat grill to medium heat.
- Pour 2 tablespoons of dressing over chicken in a re-sealable plastic bag. Seal bag and turn over several times to evenly coat chicken with the dressing. Refrigerate for 10 minutes to marinate.
- Remove chicken from marinade and discard bag and remaining marinade
- Grill chicken on uncovered side of grill for 6 minutes. Meanwhile, chop the tomato finely and combine tomatoes, cheese, basil and remaining 2 tablespoons of dressing.
- Turn chicken over and place cooked side up on foil on grill. Top evenly with tomato mixture. Close lid. Grill additional 8 minutes or until chicken is cooked through.
Here is what I did – before marinating my chicken, I pounded them a little thinner. I didn't go overboard - but they were about 1/4 inch thick or so when I was done. Also - if you have time to marinate them longer than 10 minutes - I find it adds a LOT more flavor. I think I've even done overnight...
My chicken almost done being pounded, along with the other ingredients.
Chicken marinating
Also - I normally marinate my chicken in a gallon ziplock bag...but I didn't realize we were out of them at home...so...I improvised. I think the ziplock bag works much better...
Next - I chopped up two of the tomatoes - they were both relatively small - but I also like to have a little extra of the bruschetta topping...
Tomatoes, dressing, basil & cheese all mixed in together.
One quick note on the cheese...the very first time I made this...I didn't have the shredded cheese. All I had was the kids mozzarella string cheese. So I chopped up about 4 sticks of it and used that. Honestly - I think using that tasted better than the shredded does...
Next, I put my chicken on a non-stick grill pan that I use on my stove top (you can also use a non-stick sauté pan), and cooked on each side for about 3 minutes...
Chicken just placed in the pan...
...then transferred them to a casserole.
Cooked chicken now in a casserole dish.
And baked at 350 degrees for approximately 15 minutes...
Final Plate
Tonight I served the chicken with a GF Rice Penne and green beans. It is FANTASTIC! Lots of flavor!
Oh - and one other great thing about this recipe (not including the pasta or green beans) - besides it being Gluten Free - it is low in calories and fat!!! One serving (yields 4 per the recipe) is 318 calories (54 calories from fat), 6 g of fat, 3.66 g of carbs, and 58.72 g of protein!!!
I hope you try it and like it!!! My kids...well...Kendall would eat some of the chicken (without the tomatoes on it)...Carson is as stubborn as ever...