Preparation Time: 20 minutes

Cook Time: 20 minutes

Cut: Boneless chicken


2 boneless skinless chicken breasts
1/4 cup (60 ml) Italian salad dressing
1 red pepper
1 small zucchini
1 small onion
4 naan breads
3 cups (750 ml) shredded Mozzarella
1 cup (250 ml) cherry tomatoes cut in half
¼ cup (60 ml) chopped fresh basil


Coat chicken with salad dressing. Slice zucchini lengthwise.  Cut onion into thick slices.

Preheat grill to medium.  Grill red pepper until skin is blackened on all sides.  Put pepper in a plastic bag; close bag and let pepper stand until cool enough to handle.  Peel off pepper skin, remove the stem and seeds and cut the pepper into bite size pieces

Put chicken, zucchini and onion on the grill.  Cook chicken until meat thermometer reads 170F (about 5-7 minutes per side).  Grill vegetables until softened.  Remove chicken and vegetables from the grill; shred chicken and cut vegetables into bite size pieces.

Divide 1 cup of cheese between the 4 naan breads and top with the tomatoes.  Arrange chicken, zucchini, onion and pepper on the naan  breads and top with the remaining cheese.

Put naan breads on the grill, close the lid and grill until the breads are crisp and the cheese has melted.  Remove from the grill and garnish with chopped basil.

Liquor Marts suggests: Santa Cristina Toscana IGT from Italy.