Grilled Bruschetta Chicken
Grilled Chicken Bruschetta is one of our healthy go-to meals topped with marinated tomatoes, basil, and mozzarella cheese. If you’re looking for a healthy meal, this chicken dinner is so good.
GRILLED BRUSCHETTA CHICKEN
Here’s one of our healthy meal staples that we cook all the time. It’s full of flavor, only 200 calories, and has only five ingredients.
It has all the flavors of bruschetta but with the bread…or the carbs. My kids will eat it too so it must be a winner.
Add a drizzle of balsamic dressing for a little extra kick. You can bake this as well but I love the grilled flavor.
OTHER CHICKEN RECIPES:
- Bruschetta Pesto Chicken Casserole
- Chicken Broccoli Alfredo
- One-Pan Creamy Chicken and Spinach
- Chicken Salad
- Baked Chicken Chimichangas
- Chicken Pot Pie
- Slow Cooker Chicken Caesar Sandwiches
- Chicken Cordon Bleu Casserole
- Chicken Parmesan Meatballs
- Chicken and Spinach Stuffed Shells
Grilled Bruschetta Chicken
This Grilled Chicken Bruschetta is one of our healthy go-to meals topped with marinated tomatoes, basil, and mozzarella cheese.
Ingredients
- 4 small boneless skinless chicken breast halves
- 1/2 cup KRAFT Sun-Dried Tomato dressing divided
- 2 to matoes finely chopped
- 1/2 cup shredded part-skim mozzarella cheese
- 1/4 cup chopped fresh basil or 1 tsp. dried basil leaves
Instructions
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Place a large sheet of heavy-duty foil over half of grill grate; heat grill to medium heat. Meanwhile, place chicken in resealable plastic bag. Add 1/4 cup dressing and seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 minutes (I marinate it all day if I remember in time). Remove chicken from bag; discard bag and dressing.
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Grill chicken on uncovered side of grill for about 6 minutes. Meanwhile, combine remaining 1/4 dressing, tomatoes, cheese and basil.
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Turn the chicken over and place cooked-side up, on foil on the grill. Top with tomato mixture. Close lid. Grill 8 minutes or until chicken is done.
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*Sometimes we add a splash of balsalmic vinegar to give it a bit more zip.
We love this recipe. We serve it on top of some butter garlic noodles that are on top of some baby spinach. It’s a big hit with every one! Everything we need in one dish!
This chicken was delicious! The preparation and cook time was between 15-20 minutes. We served it with a side of grilled garlic bread and steamed artichokes. We will be making this again. Thank you!
So glad you enjoyed it!
Is it 200 calories for the whole recipe, like the 4 small chicken breasts?
Per breast. Sorry if that was confusing.
Shame on you! Italian bruscetta is only made with fresh mozzarella!!!!!!!!!!!
Sorry you don’t approve. Since this is the chicken version we are using shredded mozzarella – also to limit the moisture released. As you know, fresh mozzarella releases a ton of moisture. Feel free to use it if you want.
Seriously? Pretentious much? Great for you that you make your own mozzarella, but for the average human, store bought is just fine. This is a great recipe. Quick to pull together for a healthy weeknight meal. Its pouring out so I’m trying a skillet to oven version. We are going to serve it over roasted potatoes and sauteed haricot verts.
This looks amazing! I can’t wait to try this recipe out! Thanks for the awesome post.
Love this recipe, and have actually made it a few times. I was just wondering if there was a way to bake this in the oven instead of grilling?
Yes! Absolutely! Bake at 350 until the chicken is done then add the toppings like you do on the grill and bake just for a few minutes until the cheese melts.
Love this idea! Any suggestions as to what to pair with it in terms of side dishes?
I would keep it healthy with some asparagus or a green salad.
This was the best chicken I have ever tasted! Thank you for sharing!
Great to hear!
I made this last night. It was very good, whole family like it! I couldn’t find the Kraft brand dressing at my store, but Ken’s makes a Sun Dried Tomato Vinigrette. We broiled ours in the oven and it came out great.
Good to hear!
Does it still taste good as leftovers?
Yes. I think it does…
is this possible to do in the oven?
I made this chicken tonight for dinner. The only changes I made to the recipe was that I grilled the chicken on a grill pan instead of the grill. Unfortunately the chicken came out undercooked in the center and overlooked on the outside. I was very disappointed.
Elaine,
You may have to adjust the heat and time for a grill pan. Sounds like it may have helped to have lower heat and cook it for longer.
If I can’t find the sun-dried tomato dressing, what else can I use?
Any sun dried tomato dressing or tomato flavored dressing will work.
one of the first meals I cooked as a married lady was this! booyah!!
I got this same receipe off the Kraft website a couple of years ago. Is good!
Can you resist these delicious seafoods?
http://pinterest.com/lobsterandcrab/lobster/
We live in Michigan and can’t grill out for a large part of the year because of the cold. I found a way to adapt it to the oven. I marinate the chicken and then put it in a baking dish sprayed with Pam. Bake at 350 for 15 minutes. During that time, I combine the tomato, basil, cheese, and a half cup of the marinade mixing well. Remove chicken from the oven and spoon the mixture over the chicken. Bake at 350 for another 20 minutes. This version is never dry and I have found the longer I marinate the chicken….the more tender it is. I LOVE all of the other recipes for chicken on this site too!! Thank you for sharing
Thanks for the oven adaptation, because I don’t have a grill.
This looks incredible, but my face fell when I saw it called for a Kraft dressing. I loved Kraft dressings when I lived in the US, but now that I live in Israel, American brands are either not found or extremely expensive. Any thoughts for a substitution? I guess I could try to make my own sun dried tomato dressing, but I wouldn’t really know what to put in it. Any ideas?
Madelyn,
Yeah it doesn’t have to be KRAFT but I’m not sure how to make my own. Sun dried tomatoes, oil, vinegar maybe? Ahh. I’m not sure.
I don’t have a grill, and couldn’t find the dressing at my store! I blended a handful of sundriedtomatoes with a cup of buttermilk and used that to marinade. Baked the chicken for 8 minutes at 425 then put the tomatoes, basil and mozzarella on top and baked another 20. It was delicious!!!
I made this tonight and it was amazing! My husband practically inhaled it and my little ones gobbled it up. Definitely going into our rotation.