Margherita Chicken


Margherita Chicken
Fresh basil gets all the respect in this super supper—even Forks will stand at attention when it hits the table.

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

Preparation

  1. Flatten chicken to 1/2-in. thickness.
  2. In a large resealable plastic bag, combine vinaigrette and garlic. Add chicken; seal bag and turn to coat. Refrigerate 30 minutes.
  3. Drain and discard marinade. Sprinkle chicken with salt and pepper.
  4. 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.
  5. 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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