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Categories:
chicken breasts red pepper Italian bread cherry tomatoes Mozzarella cheese fresh basil baby spinach leaves red onions
Viewed: 76 - Published at: 7 years agoIngredients
- 2 small boneless skinless chicken breasts (1/2 lb./225 g)
- 2 Tbsp. Kraft Roasted Red Pepper with Parmesan Dressing, divided
- 2 slices Italian bread (3/4 inch thick)
- 1/2 cup cherry tomatoes, halved
- 1/2 cup Cracker Barrel Shredded Part Skim Mozzarella Cheese
- 2 Tbsp. chopped fresh basil
- 4 cups loosely packed baby spinach leaves
- 1/4 cup thinly sliced red onions
Method
- Heat barbecue to medium-high heat.
- Brush chicken with 1 Tbsp.
- dressing.
- Grill 6 to 8 min.
- on each side or until done (170F).
- Meanwhile, grill bread slices 30 sec.
- on each side or until lightly toasted on both sides.
- Combine tomatoes, cheese and basil.
- Toss spinach with onions and remaining dressing; spoon onto serving plates.
- Top with chicken and tomato mixture.
- Serve with bread.
