Wednesday, September 10, 2014

Summertime Chicken

Summertime Chicken
summertime chicken
Recipe from
Whether you cook the chicken on the barbecue grill or under the broiler, the fresh tomato, basil, and mozzarella cheese topping offers a mix of summer's best flavors.


Servings:
 8
Prep Time: 15 mins
ingredients
    Chicken:
    • 1   
      container (8 ounces) low-fat plain yogurt
    • 3   tablespoons 
      balsamic vinegar
    • 8   
      thin-cut boneless, skinless chicken breast halves (about 1-1/2 pounds total)
    Tomato-Mozzarella Topping:
    • 1   tablespoon 
      olive oil
    • 1   
      onion, cut into 16 wedges
    • 1/4  cup 
      balsamic vinegar
    • 2   tablespoons 
      water
    • 1   pound
      plum tomatoes, cored, seeded, chopped (about 4 cups)
    • 1   teaspoon 
      salt
    • 1/2  teaspoon 
      black pepper
    • 1   
      piece (8 ounces) fresh mozzarella cheese, cut into 1/2-inch dice
    • 1   cup 
      loosely packed basil leaves, chopped






    Directions

    Chicken:

    1.
    In a small bowl, whisk together the yogurt and the 3 tablespoons vinegar until well blended. In a 
    plastic food-storage bag, combine the chicken and yogurt mixture; seal and turn to coat. 
    Refrigerate 20 minutes to marinate.
    2.
    Meanwhile, heat a broiler, or prepare an outdoor grill with medium-hot coals, or heat a 
    gas grill to medium-hot.
    Tomato-Mozzarella Topping:

    1.
    In large skillet, heat the oil over medium heat. Add the onion; saute for 5 minutes 
    or until slightly softened; the wedges will fall apart into pieces. Add the 1/4 cup 
    balsamic vinegar and the water. Bring to a simmer. Reduce the heat to medium-low; 
    cook until the liquid has reduced to a sauce and onion is tender, about 7 minutes.
    2.
    Increase heat to medium-high. Add tomatoes, salt and pepper; cook 2 minutes. 
    Remove skillet from heat; let cool 2 to 3 minutes. Stir in mozzarella and chopped basil.
    3.
    Remove chicken from bag; discard marinade. Gently rinse chicken and pat dry.
    4.
    Broil or grill chicken about 4 inches from heat 3 to 4 minutes per side or 
    until internal temperature registers 170 degrees F on instant-read thermometer. 
    Place chicken on large platter. Scoop 1/4 cup topping on each chicken piece. 
    Serve immediately or let cool to room temperature. Makes 8 servings.


    NUTRITION information
    Per Serving: cal. (kcal) 224, Fat, total (g) 11, chol. (mg) 68, sat. fat (g) 6, carb. (g) 6, fiber (g) 1, pro. (g) 24, sodium (mg) 527, Percent Daily Values are based on a 2,000 calorie diet

    This post was adapted from http://www.recipe.com.

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