Bruschetta Chicken

1/2 C Sun Dried tomato dressing (I usually will use the whole bottle since I make more pieces of chicken than they have)
1 tomato finely chopped
1/2 C mozzarella cheese
4 boneless, skinless chicken breast (I usually do chicken tenders and they work just as well)

Marinate your chicken for at least 1 hour in dressing.
Grill chicken on BBQ until done. While chicken is grilling chop the tomato and place in a bowl than mix in a little of the dressing until the tomatoes are coated.
When Chicken is done put mozzarella cheese over the top along with the tomatoes.

Calories 200; total fat 7 grams; sat fat 2.5 grams; cholesterol 75 mg; sodium 280 mg; carbs 3 grams; sugars 2 grams; fiber 1 gram; protein 28 grams; iron 6% DV; Vitamin 1 10% DV; Vitamin C 4% DV; calcium 10% DV

Bacon-Wrapped Chicken Thighs

Serves: 4
W.W. points: 4

1 lrg. shallot, finely chopped
2 Tbps red-wine vinegar
2 Tbsp reduced-sodium soy sauce
2 tsp chopped fresh thyme, or 1/2 tsp dried
4 (1/4 pounds) skinless boneless chicken thighs
8 slices turkey bacon

1. Combine the shallot, vinegar, soy sauce, and thyme, in a zip-close plastic bag; add the chicken. Squeeze out the air and seal the bag; turn to coat chicken. Refrigerate, turning occasionally, at least 1 hour or up to overnight.

2. Spray the grill rack with nonstick spray; prepare the grill for a medium-hot fire

3. Lift the chicken from the marinade and pat dry with paper towels. Discard the marinade. Wrap each chicken thigh with 2 slices of the bacon. Place on the grill rack cover the grill, and grill until the bacon is crisp and the chicken is cooked through, 6-7 minutes on each side.

*Tip: Be sure to place the bacon-wrapped chicken seam-side down on the grill rack to allow the bacon edges to seal and keep the chicken moist.