Ingredients
1/2 cup balsamic vinaigrette dressing, divided
1/4 cup Hunt’s® Tomato Paste, divided
4 boneless skinless chicken breasts (5 oz each)
1 can (14.5 oz each) Hunt’s® Diced Tomatoes, drained
1/4 cup sliced green onions
2 tablespoons chopped fresh basil
1 clove garlic, finely chopped
4 thick slices Italian bread
Preparation
1.Stir together 1/4 cup dressing and 2 tablespoons tomato paste in small dish. Pour over chicken in small glass dish; cover. Refrigerate 30 minutes or up to 8 hours. 2.Meanwhile, stir together drained tomatoes, remaining 1/4 cup dressing, remaining 2 tablespoons tomato paste, onions, basil and garlic. Refrigerate until ready to use. 3.Preheat grill to medium. Remove chicken from marinade; discard marinade. Grill chicken 10 to 12 minutes or until no longer pink in centers (165°F), turning once. Just before chicken is done, grill bread 2 minutes on each side or until toasted. To serve, place bread on serving plates; top with chicken and tomato mixture.
