Bruschetta Chicken

• • This is one of my favorite chicken recipes from Cooking Light. I can't believe I haven't posted it yet.  We're having this tonight with Italian-stuffed Zucchini Boats.

     

    Ingredients

    Salsa:
  • 2 1/4 cups chopped tomatoes (about 2 medium) 
  • 1/2 cup chopped fresh basil (I use dried when it isn't summer)
  • 1 tablespoon thawed orange juice concentrate 
  • 1/2 teaspoon salt
  • 1/2 teaspoon minced fresh garlic
  • 1/2 teaspoon balsamic vinegar
  • 1/4 teaspoon freshly ground black pepper
  • Chicken:
  • 1 tablespoon chopped fresh oregano
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chopped fresh thyme
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 4 (6-ounce) skinless, boneless chicken breast halves 
  • Cooking spray
  • 
    
  • Preparation
  • To prepare salsa, combine the first 7 ingredients in a medium bowl. Cover and chill 1 hour.
  • To prepare chicken, preheat grill.
  • Combine oregano and next 10 ingredients (through 1/4 teaspoon salt) in a large zip-top plastic bag. Add chicken to bag; seal. Marinate chicken in refrigerator 1 hour, turning occasionally.
  • Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done. Serve with salsa.
  • Ruth Powers, Cooking Light JULY 2005
  • Italian Stuffed Zucchini Boats
  • Ingredients
    2 medium zucchini
    2 garlic cloves, minced
    1 medium tomato, seeded and finely chopped
    1/2 cup finely chopped fresh mushrooms
    1/2 tsp. dried basil
    1/2 tsp. dried oregano
    1/4 tsp. crushed red pepper flakes
    2 Tbsp. olive oil
    3/4 cups Sargento® Artisan Blends® Shredded Parmesan Cheese, divided
    2 tsp. fresh basil, chopped
    
    
    Directions
    Preheat oven to 400° degrees F.
    
    
    Cut zucchini in half lengthwise; scoop out pulp and seeds, leaving 1/4-inch shell (use a small spoon for this). Reserve pulp from two zucchini and chop. Combine zucchini pulp, garlic, tomato, mushrooms, basil, oregano, crushed red pepper flakes, olive oil and 1/2 cup cheese in a medium bowl. Divide mixture among zucchini shells.
    
    
    Place stuffed zucchini in a 13 x 9 baking dish; cover with foil. Bake for 25 minutes or until zucchini is tender. Sprinkle with remaining cheese. Bake uncovered 5 minutes more or until cheese is melted. Top with fresh basil.