Grilled Brushetta Chicken - the best EVER!

This recipe is by far one of my all time favorites- of ANY kind of food! I've made this recipe now for probably 8+ years and I love it each and every time its made. Its LOW in points and a healthy, fresh recipe for summertime! I grow a basil plant JUST for this one recipe!! And I get my tomatoes from farmer's market! Copy this recipe and put it on your dinner calendar NOW! Its worth it!

Oh- and FYI - I've hit my "goal" and my STOP weight. I am now MAINTAINING. (and the hard work begins!)

Grilled Bruschetta Chicken

 from Kraft Food & Family

 Ingredients

1/4 cup KRAFT Sun-Dried Tomato Vinaigrette 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 (use fresh - always use fresh!!!)

 

Directions 

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. (or however long you like- I usually do several hours, but you can do only 10 minutes and it pretty much has the same taste!)

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 (170ºF).

 

 

 

*NOTE - I have a hard time finding the sun-dried tomato vinaigrette dressing now days. This is the ONLY brand my grocery carries of sun-dried tomato vinaigrette. Based on the origin of this recipe, I'm guessing that maybe Kraft makes a version of this dressing as well, but I've never been able to find it.

 

Fire up the Grill - Honey Chicken Kabobs

I've had this particular recipe on the dinner menu for months and FINALLY it got made. OH MY GOODNESS! SOOOOO good! Make this tonight- fire up the grill and enjoy! Its easy and so good. It tastes like summer!  After a disappointing start to the week with a new recipe fail, I was so hoping this one would work out! HOME RUN!

This is MY photo of these beautiful babies. I added the zuccinni as "end caps" for some color and I am so glad I did. I had to keep myself away from the leftovers all night and debated having cold, leftover vegies for breakfast:

I cut the recipe in HALF  (1 lb. of chicken, 1 yellow bell pepper and 1 orange bell pepper and 1 large onion) and calculated the total points for the entire thing to be 24, but MOST of that is the SAUCE, which you only end up using a PORTION of. I made 5 kabobs and gave each kabob 5 points, even though that MIGHT be high or it might be right on target. I served it with a sweet potato, peas (for my youngest) and a fruit salad. It was a very colorful (& easy) dinner. Next time I will make the FULL recipe and freeze 1/2 in the marinade (before putting them on the sticks!) and I will add a red bell pepper to the mix, as well.

Honey Chicken Kabobs
recipe from AllRecipes

1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon ground black pepper
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 cloves garlic
5 small onions, cut into 2 inch pieces
2-3 bell peppers in any color, cut into 2 inch pieces
10-12 skewers

In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).

Preheat the grill for high heat.
Soak wooden skewers in water for at least 10 minutes.
Drain marinade from the chicken and vegetables, and discard marinade.Thread chicken and vegetables alternately onto the skewers.

Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.