Grilled Caprese Chicken
Fresh and simple, the flavors in a classic Italian salad are enhanced when placed over grilled chicken breasts.
- 4 boneless, skinless chicken breast halves (4-6 ounces each)
- 1/4 cup balsamic vinaigrette salad dressing
- 2 garlic cloves, pressed
- 1-2 large plum tomatoes, sliced
- 1-2 balls fresh mozzarella, sliced (about 4 ounces)
- 1/4 cup snipped fresh basil leaves
- Additional salad dressing (optional)
- Salt and coarsely ground black pepper to taste
Flatten chicken to an even thickness using flat side of Meat Tenderizer. Place chicken, dressing and garlic in resealable plastic food storage bag; turn to coat. Marinate in refrigerator 30 minutes.
Meanwhile, prepare grill for direct cooking over medium coals. Remove chicken from marinade; discard plastic bag with marinade. Place chicken on grid of grill. Grill, covered, 10-12 minutes or until Digital Pocket Thermometer registers 170°F in thickest part of breast and juices run clear, turning once using BBQ Tongs. About 2 minutes before chicken is done, arrange tomatoes and cheese over chicken.
Remove chicken from grill to serving platter; sprinkle with basil. Drizzle with additional dressing, if desired. Season with salt and black pepper.
- 4 servings
Nutrients per serving:
Calories 230, Total Fat 9 g, Saturated Fat 4.5 g, Cholesterol 90 mg, Carbohydrate 2 g, Protein 32 g, Sodium 330 mg, Fiber 0 g
U.S. Diabetic exchanges per serving:
4 low-fat meat, 1/2 vegetable (0 carb)
Fresh mozzarella cheese is a soft, delicately flavored cheese that is usually formed into balls and packed in whey or water. It can be found in the deli or cheese section of larger supermarkets.