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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Fresh basil gets all the respect in this super supperâeven Forks will stand at attention when it hits the table. âJudy Armstrong, Prairieville, Louisiana 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.
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