Monday, August 10, 2009

Pesto Provolone Chicken


Kraft Salad Dressings were buy one/get one at Publix a few weeks ago, and when I saw an Italian Pesto dressing and marinade I hadn't seen before, I grabbed one. It is very good as a salad dressing, but shines as a marinade, imparting pesto flavor to chicken without being overwhelming. Topped with Italian cheese and served with pasta and vegetables, it was a great dinner!

  • 1 1/2 pounds boneless skinless chicken breast
  • 1/2 cup Kraft Italian Pesto Dressing & Marinade , plus 2 Tablespoons more dressing
  • 4 cloves garlic, smashed and chopped
  • Freshly ground black pepper
  • 2-3 slices provolone cheese
  • 2-3 slices mozzarella cheese

Slice chicken into tenders if you are using whole breasts. Place in a large plastic bag or a shallow glass dish. Pour 1/2 cup dressing over chicken. Add garlic and pepper to taste. Shake or mix well. Refrigerate for at least 4 hours and up to 36.

Preheat the broiler on high. Spray a broiler pan with olive oil cooking spray. Drain marinade off chicken and discard. Arrange chicken on pan and broil 6-8 inches from the heat, turning over after 5 minutes. Check with a meat thermometer after 10 minutes cooking time; internal temperature should be at least 155 degrees.

After chicken has reached 155, spoon remaining dressing over the pieces. (I kind of crowded all the chicken to the middle of the pan for this to make it easier to do.) Tear the cheese slices and arrange over the chicken, making sure each piece has both kinds of cheese. Return to the broiler, and continue cooking until the cheese is browned and bubbly. Let stand 5 minutes before serving.

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