Sunday, May 3, 2009

Tomato Grilled Chicken

This recipe is one my friend Tammy gave me, and it's a perfect summertime meal.

Sun-Dried Tomato Grilled Chicken

1 bottle Kraft Sun-dried Tomato dressing (it is similar to Italian dressing)
desired number of chicken breasts
Roma tomatoes, 1 per chicken breast, diced
Grated parmesan cheese, 2 Tbsp per breast
2 cups grated mozzarella cheese (we like to use a 6 cheese italian blend)
Fresh or dried (2 Tbsp) basil

Place the chicken breasts in a ziploc bag or covered container. Pour 1/3 -1/2 the bottle of dressing in for 4 or less breasts. Marinade all day in the fridge, turning periodically.

Heat the grill when ready to cook. Sear the chicken 6 mintues each side on high. Prepare a piece of tinfoil large enough to place the chicken on and still tent over the top. Spray it with a non-stick cooking spray.

Turn the grill to low, put the foil on the grill. Place the chicken on the foil and sprinkle the diced tomatoes on top. Put one to two tablespoons of Parmesan cheese on each breast. Then cover the chicken with mozzarella. Place desired amount of fresh basil leaves on top or sprinkle the dried basil evenly.

Tent the foil over the top and cook until thickest part of the chicken reaches 170 degrees - or about another 10 minutes (it will appear pink on the outer edges from the coloring in the dressing). Remove and eat!

My kids don't love tomatoes, so I just left them off of their chicken.

We love to eat this (or a Sunday Roast) with this next recipe also from Tammy.

Tammy's Garlic Roasted Vegetables

1 lb baby carrots (or fresh carrots cut to baby-size)
4 red potatoes, quartered
4 yukon gold potatoes, quartered
12 garlic cloves, peeled & smashed or cut in half
1-2 walla walla onions, peeled & quartered
butternut squash, peeled and seeded cut into large chunks (will cook quickly)
red pepper, seeded & cut in half then quartered
fresh green beans (throw in the last 20 minutes)
1/4 c. olive oil

Toss all vegetables in large bowl with olive oil until coated. Pour into 9x13 pan. Salt and pepper to taste and cover with foil. Bake at 400 degrees for 45 minutes. Your house will smell amazing as you cook this. Tammy says she loves to use whatever vegetables need to be used up at the end of the week. This will make mountains of veggies, but they are so good you will eat them all!

Tammy is working on a cookbook. I can't wait until it's done, she is one of the best cooks/bakers I know. She also has incredibly good decorating taste and sewing ability. Pretty much whatever she touches turns to gold.

Was that last one over the top? Try these recipes and tell me what you think.


Kristina P. said...

That chicken looks so delicious!!

Loralee and the gang... said...

What a yummy, coloful meal! (and color = nutricious!)

Shawn said...

Yummy, yummy!! I am so wanting a real home-cooked meal.

I do it so rarely these days---only when my grown kids visit....bad, bad wife and mother.

These looked delish!

The Gang! said...

I am going to try these out! thanks for the Pictures! Post some garden pictures sooner than later! Been quilting lately??

Anonymous said...

Mmm, we used to make big pans of roasted vegetables like that all the time and haven't for a while. Sometimes I make a cheese sauce to go on top, too. Thanks for reminding me.