|Bruschetta Chicken via The Girl Who Ate Everything|
Baked Bruschetta Chicken
Source: adapted from Kraft Foods and then adapted from The Girl Who Ate Everything
4 small boneless skinless chicken breast halves
1/2 cup KRAFT Sun-Dried Tomato dressing, divided
2 tomato, finely chopped
1/2 cup shredded part-skim mozzarella cheese
1/4 cup chopped fresh basil or 1 tsp. dried basil leaves
Place chicken (S+P it first) in resealable plastic bag. Add 1/4 cup dressing and seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 minutes (I marinated it from lunch time on, feel free to do as long or as short as you have time for). Remove chicken from bag; discard bag and dressing.
Preheat oven to 375 degrees and place chicken into your desired baking dish and put into the oven. Meanwhile, combine remaining 1/4 dressing, tomatoes, cheese and basil. Set your timer for 25 minutes (Timing could vary depending on how big and thick your chicken breasts are) to see chickens progress, and then in the last five minutes top the chicken breasts with tomato mixture. Bake until cheese is nicely melted and then enjoy!