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1. Grab your chicken and poke it all over with a fork.
Place the breasts in a gallon ziploc bag beat with a meat tenderizer until the chicken is nice and thin.
Pour 1 C of the salad dressing over the top of the chicken. Carefully seal the bag and refrigerate for at least 3 and up to 24 hours. I like to place the bag into a big bowl before I put it in the fridge, just in case it has a little hole in it.
2. When the chicken has marinated for at least 3 hours, heat up your grill to 350 degrees.
3. While the grill is heating, make the bruschetta. Chop all the tomatoes in half and toss them into a medium sized mixing bowl. Add the minced garlic and fresh basil. (You can just tear the basil up with your hands, no need to measure exactly). Pour in your balsamic vinegar and drizzle the olive oil over the top. Sprinkle some freshly cracked salt and pepper over the top, stir it all up and then taste it. If your tomatoes are lacking in sweetness then add just a bit of sugar. You don’t want to kill it over with sweetness now. Just give it a bit of help if your tomatoes are lacking. Adjust the salt and pepper as well, if needed.
6. Get your mozzarella cheese grated.
7. Head out to the grill and cook your chicken up over medium high heat. While it’s cooking boil some water and cook your spaghetti noodles.
8. When the chicken is cooked through, turn the grills temperature down to low. Place a disposable 9×13 pan onto the grill. Put your cooked chicken into the pan. Pour the bruschetta over the top of the chicken, making sure to drizzle all the juices from the mixing bowl over the chicken as well. There’s a lot of flavor in there!
9. Sprinkle the chicken and bruschetta with the mozzarella cheese and then cover the grill. Let it cook for 7-10 more minutes, or until the sauce is bubbly and the cheese in nicely melted.
10. Toss your cooked pasta with 2 T butter and sprinkle it with salt and pepper and parmesan cheese, to taste.
11. Place some pasta onto each serving plate and cover it with a piece of chicken, and bruschetta/cheese mixture. Be sure to get all of the yummy juices from the pan as well. Sprinkle with more Parmesan cheese and serve immediately. As an option, you can drizzle with a bit of balsamic glaze if you like as well.
So good!
Enjoy!
Happy summer everyone!
Ingredients
- 4-5 boneless skinless chicken breasts
- 1 C Kraft Light Zesty Italian Salad Dressing (or Olive Garden Salad Dressing)
- 1 pint grape tomatoes
- 3 cloves of garlic, minced
- 1 T olive oil
- 2 t balsamic vinegar
- freshly cracked salt and pepper
- 6-7 large fresh basil leaves, torn into pieces
- 2 C mozzarella cheese, grated
- 1/2-1 C Parmesan cheese, grated
- 8 oz. spaghetti noodles
- 2 T butter
- salt and pepper
- balsamic glaze (optional)
Instructions
1. Grab your chicken and poke it all over with a fork. Place the breasts in a gallon ziploc bag beat with a meat tenderizer until the chicken is nice and thin. Pour 1 C of the salad dressing over the top of the chicken. Carefully seal the bag and refrigerate for at least 3 and up to 24 hours. I like to place the bag into a big bowl before I put it in the fridge, just in case it has a little hole in it.
2. When the chicken has marinated for at least 3 hours, heat up your grill to 350 degrees.
3. While the grill is heating, make the bruschetta. Chop all the tomatoes in half and toss them into a medium sized mixing bowl. Add the minced garlic and fresh basil. (You can just tear the basil up with your hands, no need to measure exactly). Pour in your balsamic vinegar and drizzle the olive oil over the top. Sprinkle some freshly cracked salt and pepper over the top, stir it all up and then taste it. If your tomatoes are lacking in sweetness then add just a bit of sugar. You don't want to kill it over with sweetness now. Just give it a bit of help if your tomatoes are lacking. Adjust the salt and pepper as well, if needed.
6. Get your mozzarella cheese grated.
7. Head out to the grill and cook your chicken up over medium high heat. While it's cooking boil some water and cook your spaghetti noodles.
8. When the chicken is cooked through, turn the grills temperature down to low. Place a disposable 9x13 pan onto the grill. Put your cooked chicken into the pan. Pour the bruschetta over the top of the chicken, making sure to drizzle all the juices from the mixing bowl over the chicken as well. There's a lot of flavor in there!
9. Sprinkle the chicken and bruschetta with the mozzarella cheese and then cover the grill. Let it cook for 7-10 more minutes, or until the sauce is bubbly and the cheese in nicely melted.
10. Toss your cooked pasta with 2 T butter and sprinkle it with salt and pepper and parmesan cheese, to taste.
11. Place some pasta onto each serving plate and cover it with a piece of chicken, and bruschetta/cheese mixture. Be sure to get all of the yummy juices from the pan as well. Sprinkle with more Parmesan cheese and serve immediately. As an option, you can drizzle with a bit of balsamic glaze if you like as well.
So good!
Recipe from Jamie Cooks It Up!
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