Directions:
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 194.97 Kcal (816 kJ) | ||
| Calories from fat | 82.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.16g | 14% | |
|---|---|---|---|
| Cholesterol | 34.85mg | 12% | |
| Sodium | 905.22mg | 38% | |
| Potassium | 476.42mg | 10% | |
| Total Carbs | 13.77g | 5% | |
| Sugars | 5.69g | 23% | |
| Dietary Fiber | 3.86g | 15% | |
| Protein | 14.59g | 29% | |
| Vitamin C | 12.8mg | 21% | |
| Iron | 0.4mg | 2% | |
| Calcium | 167.1mg | 17% | |
| Amount Per 100 g | |||
| Calories | 94.66 Kcal (396 kJ) | ||
| Calories from fat | 40.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.45g | 14% | |
|---|---|---|---|
| Cholesterol | 16.92mg | 12% | |
| Sodium | 439.5mg | 38% | |
| Potassium | 231.31mg | 10% | |
| Total Carbs | 6.68g | 5% | |
| Sugars | 2.76g | 23% | |
| Dietary Fiber | 1.88g | 15% | |
| Protein | 7.08g | 29% | |
| Vitamin C | 6.2mg | 21% | |
| Iron | 0.2mg | 2% | |
| Calcium | 81.1mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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