Loaded with fresh chopped tomatoes, mild mozzarella and delicious basil, this recipe, submitted by North Carolina KOA camper Margaret Mundy, is perfect whether you’re grilling at the kampground or at home. Pair it with a salad and Italian bread, and you’ve got a mouthwatering meal that’s done in minutes.
Grilled Bruschetta Chicken
1/4 cup sun-dried tomato dressing, divided
4 (1 lb) boneless, skinless chicken breast halves, pound for even cooking
1 med. Roma tomato, finely diced
1/2 cup shredded mozzarella cheese
1/4 cup chopped fresh (1 tsp. dried) basil leaves
Place large sheet of heavy duty foil over 1/2 of grill. Pre-heat grill to medium. Pour 2 Tbsp. of dressing over chicken in zip-top plastic bag. Seal and marinate for 10-20 minutes. While marinating, combine diced tomato, cheese, basil, and remaining dressing. Mix well.
Remove chicken from marinade (discard leftover liquid). Grill chicken on uncovered side of grill for 6 minutes. Turn chicken over–placing cooked side up on foil.
Top with tomato mixture. Close lid and grill additional 8-10 minutes…or until done. Serves 4
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