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Grilled Chicken Bruschetta Sandwiches (7/10/2009)

Grilled Chicken Bruschetta Sandwiches

4 boneless, skinless chicken breasts (pounded to ¼ inch thickness)
½ cup Sun-dried tomato salad dressing
4 slices mozzarella cheese
4 Roma tomatoes, seeded and diced
8 fresh Basil leaves, thinly sliced
3 cloves garlic, minced
Aluminum foil
Italian bread or hard rolls

Place flattened chicken breasts in a large zip-lock bag. Pour ¼ cup salad dressing over all. Turn to coat evenly, and let refrigerate 1 hour. Remove from bag, and discard marinade.

In a large bowl, mix remaining ¼ cup salad dressing with tomatoes, basil and garlic.

Heat grill to medium. Place a large sheet of heavy duty aluminum foil on one half of grill. Grill chicken on the side of the grill with NO aluminum foil about 6-7 minutes, covered. Now, turn chicken and place cooked side down on aluminum foil. Top each breast with a slice of mozzarella cheese and spoon some brushcetta mixture over top. Cover and grill another 5-6 minutes, or until chicken is no longer pink and juice run clear.

Serve on grilled slices of Italian bread or on your favorite hard roll.

This week's recommended wine from Van's Liquor Store in East Dubuque-Edna Valley Chardonnay, 750ml bottle, $8.99 through 7/13/09.



Do you have a recipe you'd like to share? Email it to Mike at michael.kaye@kdth.com.

 

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