Ingredients
4
boneless skinless chicken breast halves
1
medium red bell pepper, cut in half, seeds removed
1/2
cup purchased Italian salad dressing
4
slices frozen Texas garlic toast
1
tablespoon coarsely chopped fresh chives
Preparation
Heat gas or charcoal grill. When grill is heated, place chicken breast halves and bell pepper pieces on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cover grill; cook bell pepper 10 to 15 minutes or until tender, turning once; cook chicken 12 to 15 minutes or until fork-tender and juices run clear, turning once and brushing frequently with half of the salad dressing.
During last 6 minutes of cooking time, place garlic toast on grill; cook 4 to 6 minutes or until light golden brown, turning and rearranging several times.
Cut chicken and bell pepper into thin strips; place in medium bowl. Add chives and remaining salad dressing; stir gently to coat. Divide chicken mixture evenly onto garlic toast. Serve with knife and fork.
