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Grilled Bruschetta Chicken

Jun 1, 2010 Author: Jessy | Filed under: Food

One of my favorite grilling recipes for the summer is Grilled Bruschetta Chicken.
I have tried many variations of this recipe and this is my take on the recipe.

Grilled Brushcetta Chicken

4 Chicken Breasts, thawed
1/4 cup of Italian dressing
1 teaspoon of seasoned salt
sprinkle of pepper
1 can of Red Gold Diced Tomatoes, with Basil, Garlic and Oregano
1 tablespoon of Olive Oil
1 cup of mozzarella cheese
1/2 cup of shredded parmesan cheese
4 Tinfoil bowls, take sheets of tinfoil and roll in the edges to make a bowl so juices don’t run out.

Clean and trim the fat from the chicken breasts.
Marinate chicken breasts in the Italian dressing for a minimum of two hours.
Preheat grill to about 300 degrees.
Sprinkle the chicken breasts with the seasoned salt and pepper and place them on a preheated grill.
Grill the chicken breasts until no longer pink and the pretty grilled marks always look good!
Place one grilled chicken breast in the center of each foil bowl back on the grill.
Mix the Olive oil into the Diced Tomatoes.
Spoon on 1/4 of the Diced Tomato mixture over each chicken breast.
Sprinkle 1/4 of both the mozzarella and parmesan cheeses over the Chicken breasts and Diced Tomatoes inside of each foil bowl.
Close the lid of the grill and allow cheeses to melt and the diced tomatoes cook with the chicken breasts.
I like to let my cheese start to start to get golden brown where it touches the foil.
Carefully pick up the tinfoil bowls with hot pads, and slide the contents of the foil bowl onto four separate plates.

The chicken is so tender you can cut it with a fork! Grab a bit of cheese and tomato with each bite.

I like to serve mine with a dinner salad and some toasted garlic bread! Enjoy!