Friday, August 29, 2008
Last Saturday, I went to the Farmer's Market with Megan & Amanda and picked up quite the harvest for $12... I bought a sack of basil, an orange pepper, green beans, and basil, thyme, cilantro, and chives to plant in a window box. We've already discussed my lack of gardening skills, but I'm determined to have fresh herbs through out the winter. I'm giving it another go 'round.
I made Sunday dinner for my brother and sister-in-law using a portion of my farmer's market finds (and a tomato from another family members garden). I don't mean to brag, but it was good. Real good. I can't take credit though. Kraft.com may be one of my new BFF's. Here's the recipe I used... Try it, it's DELIGHTFUL!
Grilled Bruschetta Chicken
1/4 cup KRAFT Sun-Dried Tomato Dressing, divided
4 small boneless skinless chicken breast halves (1 lb.)
1 medium tomato, finely chopped
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup chopped fresh basil or 1 tsp. dried basil leaves
PLACE large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Pour 2 Tbsp. of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 10 min. to marinate. Remove chicken from marinade; discard bag and marinade.
GRILL chicken on uncovered side of grill 6 min. Meanwhile, combine tomatoes, cheese, basil and remaining 2 Tbsp. dressing.
TURN chicken over; place, cooked-side up, on foil on grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 min. or until chicken is cooked through (165ºF).