1. Lightly pierce the chicken breasts all over with a fork.
Place the breasts in a gallon zip-top bag and pound them with a meat mallet until they are an even, thin thickness for quick, even grilling.
Pour 1 cup of Italian dressing over the chicken, seal the bag, and refrigerate for at least 3 hours and up to 24 hours. I like to set the bag inside a bowl before chilling in case it leaks.
2. When the chicken has marinated, preheat your grill to about 350°F (175°C).
3. While the grill heats, make the bruschetta. Halve the cherry or grape tomatoes and add them to a medium bowl with the minced garlic and torn fresh basil. Pour in the balsamic vinegar and drizzle with olive oil. Season with freshly cracked salt and pepper, stir, and taste. If the tomatoes lack sweetness, add a pinch of sugar — just enough to balance the acidity without overpowering the tomatoes. Adjust seasoning as needed.
6. Grate about 2 cups of mozzarella and have it ready.
7. Grill the chicken over medium-high heat until cooked through. While the chicken grills, bring a pot of water to a boil and cook the spaghetti according to package directions.
8. Once the chicken is done, lower the grill temperature to low. Place a disposable 9×13 pan on the grill, transfer the cooked chicken to the pan, and spoon the bruschetta and all its juices over each piece—those juices carry a lot of flavor.
9. Sprinkle the mozzarella evenly over the chicken and cover the grill. Let it cook 7–10 minutes, until the sauce is bubbly and the cheese has melted and turned slightly golden.
10. Toss the cooked pasta with 2 tablespoons of butter, then season with salt, pepper, and grated Parmesan to taste.
11. Plate the pasta, top with a piece of the bruschetta chicken and spoon over the cheesy tomato mixture and pan juices. Finish with extra Parmesan and serve immediately. For a final touch, drizzle a little balsamic glaze if you like.
So good!
Enjoy!
Happy summer everyone!
Grilled Bruschetta Chicken
Serves: 5-6 servings
Prep Time:
Cooking Time:
Approx. 200 calories (per serving)
(4 voted)
Ingredients
- 4–5 boneless, skinless chicken breasts
- 1 cup light zesty Italian salad dressing (or similar)
- 1 pint grape or cherry tomatoes
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 2 teaspoons balsamic vinegar
- Freshly cracked salt and pepper
- 6–7 large fresh basil leaves, torn
- 2 cups mozzarella cheese, grated
- 1/2–1 cup Parmesan cheese, grated
- 8 oz spaghetti noodles
- 2 tablespoons butter
- Salt and pepper, to taste
- Balsamic glaze (optional)
Instructions
1. Pierce the chicken with a fork, place in a zip-top bag, and pound to an even thickness. Add 1 cup dressing, seal, and refrigerate 3–24 hours.
2. Preheat grill to 350°F (175°C).
3. Make the bruschetta: halve the tomatoes and combine with garlic and torn basil. Add balsamic vinegar and olive oil, season with salt and pepper, and taste. Add a pinch of sugar if tomatoes need sweetness.
4. Grate the mozzarella.
5. Grill chicken over medium-high heat until done. Meanwhile, cook spaghetti according to package directions.
6. Reduce grill to low. Place a disposable 9×13 pan on the grill, transfer chicken to the pan, and spoon the bruschetta and its juices over the chicken.
7. Top with mozzarella, cover the grill, and cook 7–10 minutes until bubbly and melted.
8. Toss pasta with butter, salt, pepper, and Parmesan.
9. Serve pasta topped with chicken and the bruschetta-cheese mixture, spooning the pan juices over each serving. Add extra Parmesan and an optional drizzle of balsamic glaze.
So good!
Recipe from Jamie Cooks It Up!