Marinated Grilled Chicken Bites
by Kara Kimbrough
1 recipe sun-dried tomato vinaigrette (see below)
4 (4-ounce) boneless skinless chicken breasts
1/2 teaspoon Creole seasoning
1/2 teaspoon season salt garlic
Flavored vegetable spray as needed
Using half of the recipe of marinade, spread over chicken breast and allow to marinate under refrigeration for at least 30 minutes. Preheat grill to moderate high heat. Season chicken with blend of spices and vegetable spray. Carefully season grill with vegetable spray. Place chicken on grill allowing marks to develop, turn chicken 90 degrees to create cross hatch marks, flip, baste with remaining marinade and finish until done (165 degrees F internal).
Cut into bite-size pieces.
Sun-dried tomato vinaigrette
2 tablespoons sun-dried tomatoes packed in olive oil
1 tablespoon ketchup
1 cup Italian dressing
1/4 teaspoon dry basil
Place torn tomatoes in food processor with ketchup, process until chopped. Add dressing and basil and process further to blend.
Can use for a salad dressing, marinade, or a sauce.