Marinated Chicken Bruschetta

I love robust italian dressing as a marinade, but had none at home…so I used my own marinade- with garlic, lemon juice, red wine, marjoram, thyme and salt. ( it’s a frequent go to). Just before taking my chicken off of the grill- ****I topped the chicken with round thin slices a vine ripened tomato, a sprinkle of garlic salt and thinly sliced strips of fresh basil. **** My husband doesn’t like cheese- so I left it off of his….. but the rest of us had a sprinkle of parm on top of the tomato. (**** The thin slices melt onto the chicken- and do not go rolling off***)

Amazing!!! This recipe is a huge hit with my family.

Very simple and tasty. I like the fact that it had few ingredients. Easy for a large family on a budget. Will definitely be making this again. Don’t have to change anything.

This was awesome! No other words needed. Followed the recipe exactly except when I flipped the chicken, put foil underneath and then the bruschetta topping on top. Absolutely divine.

Very easy and tates fabulous! I pound my chicken down thin and poke it with a fork a few times before marinating. I do spice up the salad dressing a bit with fresh basil and romemary along with some minced garlic and a generous splash of white wine vinegar. I let this marinate for at least four hours. I never refrigerate the tomatoes and left off the dressing just using a little olive oil, vinegar, salt and pepper. Once the chicken came off the grill I topped it with the tomato mixture, fresh basil and some shredded Parmesan and Romano cheese. Great served wtih “Warm Herb Garlic Bread” from this site.

Excellent marinade. Lots of flavor with very little work.

I’m sorry to say that I did not use Wishbone dressing!!!! I used Good Seasons and used balsamic vinegar and olive oil. I marinated my chicken in this for most of the day and then grilled. For the bruschetta, I used very red plum tomatoes that were seeded and fine diced, a huge clove of fresh garlic pressed, fine diced red onion, some sea salt and frsh pepper, fresh basil, and then I added some more of the Good Seasons balsamic Italian dressing. Delicious combo on the grilled chicken! Everyone loved it. Thanks!

Making this again! Loved it the first time, hopefully turns out as good the second time.

I made about half this recipe for two large boneless skinless chicken breast halves. Before marinating the chicken, I seasoned it with garlic salt and pepper and then marinated it for about six hours. The chicken itself was very good and Hubs grilled it to perfection. I made the topping with our garden tomatoes, the red onion and fresh basil. For some reason I didn’t think the topping was all that flavorful. It definitely needed some salt and pepper, but it lacked the pizzazz I was looking for.

simple and healthy. used nonfat balsamic vinagrette, marinated all afternoon. great dinner!

This was exceptional for a few reasons. First and foremost, the ease of the preparation. I had generic zesty italian on hand, marinated 1.5 hours. Grilled to perfection, the chicken was so moist and flavorful. On an extremely hot summer night, it was worth standing by a hot grill. The Brushetta was crisp and refreshing. This was a quick, easy, refreshing dinner. Second reason I will rave is that I did not feel well, yet had to make a nice meal for the family. This will be a keeper in my family, and I will pass it on!!

Quick and Easy. Surprisingly tasty.

ok recipe. I won’t be making this again, only because my husband won’t eat anything with vinegar-ish taste/smell to it.

Easy to do and what a flavor! cooked some potatoes and green beans

I made this tonight, but chose to use homemade dressing. Fresh basil is key to this recipe to give it a great flavor. Don’t use too much or it will overpower the taste. I also used early girl tomatoes out of my garden. Since they were on the small side I used four of them.

Very tasty! Easy to make and my whole family loves it!

Low-cal, delicious, & easy to make!