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Recipe: Grilled Bruschetta Chicken

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What's for dinner? Grilled bruschetta chicken!

What’s for dinner? Grilled bruschetta chicken!

My whole life I was really anti-tomatoes. I thought they were slimy and had a weird sour taste. But ever since I discovered bruschetta (an appetizer where there are piles of sliced tomato and basil on top of pieces of garlic bread), I’ve been craving that fresh tomato taste.

I’ve been eating tomatoes a lot lately, actually. I put a bunch in the taco bowls I made last week — so this recipe for grilled chicken was just the next step. I’ve never gone to the grocery store and left with a tomato so many times in my life.

It’s hard to find recipes that taste good and are good for you — but this is one of them. And there’s only five ingredients!

Chopping up some tomatoes for the bruschetta.

Prepping some basil leaves.

This was also the first time I had ever worked with fresh herbs. I bought a bag of basil from the store — it’s obviously way more than I needed, so I guess I’ll be trying to make food that incorporates these wonderful smelling leaves. Any suggestions? I’d love to hear them in the comments.

If you’re in that same predicament and end up with more basil than you can chew — I’ve found that basil survives best at room-temperature. If you put it in the fridge, the leaves will turn black faster.

Cooking with real herbs is a nice change of pace because it makes you feel like an Italian master chef. The smell of the fresh tomatoes, the smell of the fresh basil — it’s like you know what you’re doing when you use the right ingredients.

Grilled chicken topped with melted mozzarella cheese, fresh out of the oven!

Grilled chicken topped with melted mozzarella cheese, fresh out of the oven!

Here’s what you’ll need: fresh basil leaves, 1-2 fresh tomatoes, chicken breasts, shredded mozzarella cheese, and Kraft’s Sun Dried Tomato dressing.


  1. First you’ll need to coat each chicken breast in Kraft’s Sun Dried Tomato dressing. Place each piece in a bag with 1/8 cup of dressing (1/4 cup filled halfway). Turn it over a couple times so it coats the chicken evenly. Place the baggies in the fridge for at least 10 minutes. (If you’re good at knowing what you’re making for dinner ahead of time, you can do it all day.)
  2. Place your grill pan on the stove and put it on medium heat. Coat with olive oil/non-stick spray.
  3. Remove your chicken from the baggies and place them on the grill for about 5 minutes (or until fully cooked).
  4. While your chicken is cooking you can chop up your tomatoes and basil leaves.
  5. Once your chicken is cooked, place your chicken in an oven safe dish and top with shredded mozzarella cheese. Put it in the oven and press “Broil” so the cheese melts. Keep an eye on it, you’ll only need to leave it in for a couple minutes.
  6. Once your cheese is melted, as the picture shows above, top each chicken with a pile of beautiful tomatoes, and garnish with basil leaves.
The finished product.

The finished product. Click the photo to re-pin on Pinterest!

I marinated my chicken for a couple hours while Jake and I went to the gym, and it was a pretty simple dish to accomplish afterwards. Plus it was so delicious, and I didn’t feel guilty about eating it after having just worked out. Serve it with a side caesar salad and you’ve got a great healthy dish — full of fresh ingredients.

Hope you enjoy! For more easy weeknight meals, click here.


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