Grilled Bruschetta Chicken

4 small boneless skinless chicken breast halves (1 lb.)

1/4 cup KRAFT Sun-Dried Tomato Dressing, divided

1 tomato, finely chopped

1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

1/4 cup chopped fresh basil

HEAT grill to medium heat.

COVER half the grill grate with sheet of heavy-duty foil. Place chicken in large resealable plastic bag. Add 2 Tbsp. dressing; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 min. Remove chicken from bag; discard bag and dressing.

PLACE chicken on uncovered side of grill; cover with lid. Grill 6 min. Meanwhile, combine remaining dressing, tomatoes, cheese and basil.

TURN chicken over; place on foil. Top with tomato mixture. Grill, covered, grill 8 min. or until chicken is done (165ºF)
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recipe from KRAFT

Honey Lime Enchiladas

4-5 T. honey
5 T. lime juice
1 T. chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream


Mix the honey, lime juice, chili powder and garlic together and toss with the shredded chicken. Let it marinate for at least 1/2 hour (or toss together in a Ziploc bag and let it sit in the fridge for a few hours). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese (and a little enchilada sauce), saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

recipe from The Girl Who Ate Everything