Sunday, November 8, 2009

Provolone-Smothered Chicken

4 boneless skinless chicken breast halves
1/2 cup zesty Italian dressing
1/2 tsp. garlic pepper blend
2 Tbs. chopped fresh basil leaves
4 thin slices tomato
4 slices provolone cheese

1.Place chicken in shallow dish. Pour dressing over chicken.
Cover and refrigerate about 30 minutes.
2.Heat closed medium-size contact grill for 5 minutes.
Remove chicken from marinade; reserve marinade.
Sprinkle chicken with garlic pepper. Place chicken on grill.
Close grill. Grill 4 to 6 minutes, brushing with marinade once,
until juice of chicken is no longer pink when centers of
thickest pieces are cut. Discard remaining marinade.
3.Sprinkle each chicken breast with basil; top with tomato and
cheese. Let stand on grill 3 to 5 minutes or until cheese is melted.


For a nice change of flavor, you could use mozzarella cheese instead of the provolone and substitute Caesar dressing for the Italian.
Serve the cheese-topped chicken on toasted French bread slices with lettuce and sliced red onion.

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