Prep time 5 min
Total time 29 min
Makes 4 servings
4 small boneless skinless chicken breast halves (1 lb.)
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing, divided (OK – so I couldn’t find this dressing at the Commissary, not surprised, so I used KRAFT Raspberry Vinaigrette instead – it was so super yum!)
1 tomato, finely chopped
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup chopped fresh basil (this is what made this recipe – don’t substitute for this)
HEAT grill to medium heat.
COVER half the grill grate with sheet of heavy-duty foil. Place chicken in large resealable plastic bag. Add 2 Tbsp. dressing; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 min. Remove chicken from bag; discard bag and dressing.
PLACE chicken on uncovered side of grill; cover with lid. Grill 6 min. Meanwhile, combine remaining dressing, tomatoes, cheese and basil.
TURN chicken over; place on foil. Top with tomato mixture. Grill, covered, grill 8 min. or until chicken is done (165ºF).
Kraft Kitchens Tips
Serve with grilled or steamed vegetables.
I served mine with FF small curd Cottage Cheese and mixed fruit salad. A really good combo of flavors.