Ingredients
4 large boneless/skinless chicken breasts
1 c reduced-fat itallian dresing
(bottled/store-bought)
1/4 c extra virgin olive oil
4 large ripe tomatoes seeded and diced
1 large bunch fresh basil chopped
1 to 2 cloves garlic minced
2 tablespoons balsamic vinegar
Sea salt and fresh pepper to taste
1(4oz)pakage of goat cheese
Preparation
Marinate chicken breasts in itallian dressing for 2 to 3 hours. While chicken is marinating, prepare fresh bruschetta in a medium glass bowl by combining extra virgin olive oil with next 5 ingredients. Mix bruschetta well, cover and refrigerate for 1 to 2 hours. Prepare grill. Remove goat cheese from refrigerator and let it sit at room temperature to soften. Grill the marinated chicken breats over medium-high heat, turning 1/2 way through. Remove from grill, spread each breast with about 1 oz of goat cheese and top with heaping scoops of fresh bruschetta. Serve with fresh grilled aspargus and garlic bread.
