My friend G shared this chicken recipe that she adapted from Kraft Foods. It is so tasty!
A few weeks ago, Fun Son and his Sweet One had dinner with us, and he agreed to grill this chicken for us. Isn’t that
cruel sly of me to make Fun Son cook his own dinner? He may not live here full-time, but that doesn’t make him a guest! 😉
This chicken recipe is very easy. Marinate boneless, skinless chicken breasts in your favorite balsamic vinaigrette in the refrigerator for a minimum of ten minutes.
Discard marinade and place chicken on grill on medium heat (grill lid open). Grill on one side only, then after 6 minutes turn chicken over onto heavy-duty foil and top with tomato/cheese (bruschetta) mixture.
Close grill lid and cook 8 minutes or until cooked through. (Ours took 12 minutes.)
It is very tender, tasty, and beautiful. I always consider grilling a beautiful experience (because I don’t have to do it. Ha!)
The recipe also tells how to cook it in the oven (but don’t mention that to Fun Son – wink).
- ¼ cup of your favorite Balsamic Vinaigrette, divided
- 4 boneless, skinless chicken breasts (1 pound)
- 1 tomato, finely chopped
- 1 teaspoon dried basil
- ½ cup shredded Mozzarella cheese
- Marinate chicken breasts in zip top bag with 2 Tablespoons vinaigrette dressing in refrigerator for at least 10 minutes.
- Combine tomatoes with remaining dressing, cheese, and basil in small bowl and set aside.
- Oven method: Preheat oven to 350 degrees. Place chicken in greased dish and bake 20 minutes, uncovered. Top chicken with tomato/cheese mixture. Cover with foil and bake 8-10 minutes or until cooked through.
- Grill method: Place chicken on grill heated to medium and cook for 6 minutes. Turn over onto heavy duty foil with edges folded up 1". Top with tomato/cheese mixture. Close grill lid and cook 8 minutes or until cooked through.
Fun Son is a really good grill guy. It was the night before Mother’s Day when he grilled this chicken for us. Also on our plates, we had Pasta Salad for a Crowd, Crunchy Romaine Salad, and toasted French bread.
I was in a summer salad/grill mode. I set the table on the patio, thinking it would be lovely. By the time the food was ready, it was suddenly steamy hot and humid outside. So, we decided to move our party inside. It was still wonderful, though.
My favorite part was the visit together. Is that your favorite part, too?
I’m sharing this recipe at Metamorphosis Monday.