Grilled Chicken Bruschetta

INGREDIENTS

4 ea      Boneless Chicken Breast

8 oz      Italian Dressing, Italian

1 qt      Tomatoes, Grape

2 Cups    Olive Oil

1 Tbls    Salt

1 tsp     Black Pepper

2 Tbls    Garlic, Minced

1/4 tsp   Red Pepper, Crushed

1/2 Cup    Parmesan, Grated

4 Tbls    Basil, Chopped

2 Tbls    Italian Seasoning

1 loaf    Italian Bread

DIRECTIONS

1.  In a large Ziploc bag, toss together the Chicken and Italian Dressing.  Place under refrigeration for at least 1 hour.

2.  In a medium mixing bowl, combine the Olive Oil, Salt, Pepper, Garlic, Red Pepper, Parmesan, 2 Tbls of Basil and 1 Tbls of Italian Seasoning.

3.  Add the Grape Tomatoes to the bowl and toss to incorporate.

4.  Cover the bowl and place in the refrigerator with the Chicken.

5.  Preheat grill to medium-high.

6.  Cut the Italian Bread into 1"  slices

7.  Remove the Chicken from the Ziploc bag and discard the remaining dressing.

8.  Sprinkle each piece of Chicken with 1/2 Tbls of Italian Seasoning and set aside.

9.  Remove the tomatoes from the Olive Oil marinade and set aside.

10. Using a brush, oil one side of each of the Italian Bread slices w/ the Olive Oil Marinade.

11. Use the remaining marinade to oil the grill and then place the Chicken Breasts, seasoned side down, onto the hot grill.

12. Cook for approximately 7 minutes each side, or until internal temperature reaches 165'.

13. While the chicken cooks, place the Italian Bread on the grill and toast each side until golden brown,

14. Now, grill the Grape Tomatoes until soft and mildly charred.

15. To plate, place a piece of Toast on the plate and top with 1 piece of Chicken, 1/4 of the Grape Tomatoes and finish off with 1/2 Tbls of the remaining Basil.
16. Serve with a nice, lite Balsamic Salad and Enjoy!