In a large zip-top plastic bag, combine chicken and 3/4 cup dressing; seal, and chill for 2 hours. Remove chicken from marinade, discarding marinade. Spray grill rack with nonstick grilling spray. Preheat grill to high heat.
Brush 3 tbsp olive oil evenly over both sides of bread slices. Grill bread, covered with grill lid, over high heat for 1 to 1 1/2 mins on each side, or until toasted. Reduce grill temperature to medium-high heat. Drizzle cut sides of tomatoes with balsamic vinegar and remaining 1 tsp olive oil. Sprinkle with salt & pepper. grill tomatoes, covered with grill id, for 3 mins on each side, or until soft.
Grill chicken, covered with grill lid, for 3 mins. Turn chicken over, and top with mozzarella cheese. Grill, covered with grill lid, for 2-3 mins or until chicken is done and cheese melts.
In a large bowl, toss arugula with remaining 1/4 cup Italian dressing. Arrange arugula and chicken on toasted bread. Serve immediately with tomatoes.
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