Grilled Chicken with Balsamic-Wheat Berry Pilaf

• 24 each boneless skinless chicken breasts
• 4-1/2 cups Kraft Balsamic Vinaigrette Dressing, divided
• 1 qt. hard red wheat berries
• 1 qt. grape tomatoes, sliced
• 1 qt. scallions, diagonally sliced
• 2-2/3 cups fresh basil leaves, chiffonade
• 2-2/3 cups fresh mint leaves, chiffonade
• 2 cups pitted Kalamata olives, halved lengthwise
• 6 Tbsp. jalapeno peppers, seeded, minced

1. Brush chicken with 1/2 cup (125 mL) dressing (or with 2 Tbsp.
2. 30 mL dressing for trial recipe).
3. Refrigerate at least 1 hour or up to 24 hours.
4. Mark on the grill and refrigerate.
5. Cook wheat berries in large saucepan as directed on package, omitting salt.
6. Stir in remaining dressing and all remaining ingredients.
7. For each serving: Bake chicken on a small tray in 400 degrees F (200 degrees C) standard oven 8 to 10 min.
8. or until done (170 degrees F/77 degrees C).
9. Plate 1 cup (250 mL) pilaf; top with 1 chicken breast.

chicken breasts, dressing, hard red wheat berries, grape tomatoes, scallions, fresh basil, mint, olives, jalapeno peppers

Taken from www.kraftrecipes.com/recipes/grilled-chicken-balsamic-wheat-berry-pilaf-121824.aspx (may not work)