Tuesday, October 6, 2009

New Recipe Day – The Party Continues!

Can you tell what I'm doing right now? If you guessed sorting out my recipe box, you win…well, the satisfaction of knowing you were right, I guess. J It's not much, but it's something.


Grilled Bruschetta Chicken With Orzo Pasta

4 boneless, skinless chicken breasts

½ cup Kraft Sun Dried Tomato Dressing, divided

2 tomatoes, seeded and diced

1 clove garlic, minced

½ cup Kraft Shredded Low Moisture Part Skim Mozzarella Cheese

¼ cup chopped fresh basil

1 pound dried orzo pasta

2 tablespoons extra virgin olive oil

Minced fresh parsley (optional)


Place a large sheet of heavy duty aluminum foil over half of your grill grate. Preheat grill to a medium heat.

Place the chicken in a non-reactive container or zip top plastic bag. Add ¼ cup of the dressing and turn the chicken to coat. Place the chicken in the refrigerator and marinate for 15 minutes.

Combine the remaining dressing with the tomatoes, garlic, cheese and basil.

Remove the chicken from the marinade and discard the marinade. Place chicken on grill grate and grill for about 6 minutes. Turn the chicken over and place, cooked side up, on the aluminum foil.

Top the chicken with equal amounts of the tomato and cheese mixture. Close the grill lid and finish cooking for 6 to 8 minutes or until the chicken reaches an internal temperature of 165 degrees.

While the chicken is cooking, prepare the orzo according to the package directions. Toss the cooked orzo with the olive oil and parsley if desired. Serve the chicken with the tomato topping over the cooked orzo.

Source: Busch's.

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