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

directions

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. Meanwhile, stir together drained tomatoes, remaining 1/4 cup dressing, remaining 2 tablespoons tomato paste, onions, basil and garlic. Refrigerate until ready to use.

Preheat grill to medium. Remove chicken from marinade; discard marinade. Grill chicken 10 to 12 minutes or until no longer pink in centers (165 degrees 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.

Tip: Top each serving with shredded Parmesan cheese, if desired.

Recipe reprinted by permission of ConAgra. All rights reserved.

RecID 188