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Margherita Chicken Recipe
Fresh basil gets all the respect in this super supper—even Forks will stand at attention when it hits the table. —Judy Armstrong, Prairieville, Louisiana TOTAL TIME: Prep: 25 min. + marinating Grill: 10 min. YIELD:4 servings
Ingredients
4 boneless skinless chicken breast halves (6 ounces each)
1/2 cup reduced-fat balsamic vinaigrette
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup marinara sauce
16 fresh basil leaves
2 plum tomatoes, thinly sliced lengthwise
1 cup frozen artichoke hearts, thawed and chopped
3 green onions, chopped
1/4 cup shredded part-skim mozzarella cheese
Directions
1. Flatten chicken to 1/2-in. thickness. In a large resealable plastic bag, combine vinaigrette and garlic. Add chicken; seal bag and turn to coat. Refrigerate 30 minutes. Drain and discard marinade. Sprinkle chicken with salt and pepper.
2. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from heat 5 minutes. Turn; top with marinara, basil, tomatoes, artichokes, onions and cheese. Cover and cook 5-6 minutes or until chicken is no longer pink and cheese is melted. Yield: 4 servings.
© 2015 RDA Enthusiast Brands, LLC
http://www.tasteofhome.com/recipes/margherita-chicken?pmcode=DKSWPS_NL_050715_TOHH&_cmp=HealthyNL&_ebid=HealthyNL5/7/2015&_mid=43938&ehid=998F5E091251C764FC6CEF3437EBAB0C8165A10B
Fresh basil gets all the respect in this super supper—even Forks will stand at attention when it hits the table. —Judy Armstrong, Prairieville, Louisiana TOTAL TIME: Prep: 25 min. + marinating Grill: 10 min. YIELD:4 servings
Ingredients
4 boneless skinless chicken breast halves (6 ounces each)
1/2 cup reduced-fat balsamic vinaigrette
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup marinara sauce
16 fresh basil leaves
2 plum tomatoes, thinly sliced lengthwise
1 cup frozen artichoke hearts, thawed and chopped
3 green onions, chopped
1/4 cup shredded part-skim mozzarella cheese
Directions
1. Flatten chicken to 1/2-in. thickness. In a large resealable plastic bag, combine vinaigrette and garlic. Add chicken; seal bag and turn to coat. Refrigerate 30 minutes. Drain and discard marinade. Sprinkle chicken with salt and pepper.
2. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from heat 5 minutes. Turn; top with marinara, basil, tomatoes, artichokes, onions and cheese. Cover and cook 5-6 minutes or until chicken is no longer pink and cheese is melted. Yield: 4 servings.
© 2015 RDA Enthusiast Brands, LLC
http://www.tasteofhome.com/recipes/margherita-chicken?pmcode=DKSWPS_NL_050715_TOHH&_cmp=HealthyNL&_ebid=HealthyNL5/7/2015&_mid=43938&ehid=998F5E091251C764FC6CEF3437EBAB0C8165A10B