Friday, June 13, 2008

Go Make this Dinner- TONIGHT!

I THINK I posted this grilled chicken recipe last summer, but its so good, it warrants a second posting this summer. Its Grilled Brushetta Chicken and its melt-in-your-mouth good. BUT, the key is to use the freshest ingredients possible- homegrown tomatoes (especially now!) - mine are from our local farmer's market, and FRESH basil - or just not the dried basil. Mine was from Kroger! I don't follow the recipe exactly and I'll note that on the below recipe. I served it with Crash Hot Pototoes, which may now be my all time favorite way to cook red potatoes. YUM!!! To me, they tasted like my favorite appetizer, Potato Skins! I got the recipe from one of my all time favorite blogs - - in her cooking section. This woman is awesome - I strongly urge you to check out her blog. You'll be addicted in a heartbeat. And the woman can cook and she gives step-by-step instructions in all her recipes. She's awesome. ANWAY- both these recipes are wonderful!!! I strongly urge you to make them soon and let me know what you think.

Grilled Bruschetta Chicken

1/4 cup KRAFT Sun-Dried Tomato Vinaigrette Dressing, divided (I use MUCH more than 1/4 cup! I probably use 1/3 the bottle!)
4 small boneless skinless chicken breast halves (1 lb.)
1 medium tomato, finely chopped
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup chopped fresh basil or 1 tsp. dried basil leaves (USE FRESH!!)

PLACE large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat.
Pour 2 Tbsp. of the dressing over chicken in resealable plastic bag; seal bag. (I use WAY more than 2 Tbsp to mariate the chicken!)
Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 10 min. to marinate. (I marinate a MINUMUM of 4-5 hours! I usually start it when I'm home for lunch)
Remove chicken from marinade; discard bag and marinade.
GRILL chicken on uncovered side of grill 6 min. Meanwhile, combine tomatoes, cheese, basil and remaining 2 Tbsp. dressing.
TURN chicken over; place, cooked-side up, on foil on grill.
Top evenly with tomato mixture.
Close lid. Grill an additional 8 min. or until chicken is cooked through (170ºF).


Several Small red potatoes
Olive Oil
Salt, Pepper, other herbs or spices of choice (or garlic, or cheese or bacon bits.....)

Boil whole red potatoes until fork tender (15-20 minutes); meanwhile, drizzle a baking sheet with a generous amount of Olive Oil. Place boiled potatoes on baking sheet and using a potato masher or large fork, gently press down on each potato until about ½ way smashed until it resembles a cookie. Brush with a little more Olive Oil and sprinkle with Salt (generously!) and pepper and other herb or seasoning of choice. Bake at 450 degrees for 20-25 minutes.

For step-by-step instructions with PICTURES, go here:

Then, go over to her "main page" and read her blog daily!



Katie said...

i'll have to try that when we return home!