MARGHERITA CHICKEN
Fresh basil gets all the respect in this super supper-even forks will stand at attention when it hits the table. -Judy Armstrong, Prairieville, Louisiana
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Flatten chicken to 1/2-in. thickness. In a large bowl, combine vinaigrette and garlic. Add chicken; turn to coat. Cover; refrigerate 30 minutes. Drain and discard marinade. Sprinkle chicken with salt and pepper., On a lightly greased 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 until chicken is no longer pink and cheese is melted, 5-6 minutes.
Nutrition Facts : Calories 273 calories, Fat 8g fat (2g saturated fat), Cholesterol 98mg cholesterol, Sodium 606mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 38g protein. Diabetic Exchanges
GRILLED CHICKEN MARGHERITA
Grilled marinated chicken, topped with melted mozzarella, pesto, and cherry tomatoes makes a delicious summer meal! Serve with rice or angel hair pasta.
Provided by France C
Categories BBQ & Grilled Chicken
Time 4h30m
Yield 4
Number Of Ingredients 12
Steps:
- Gently pound chicken breasts into even thickness using the smooth side of a meat mallet, about 1/2 inch thick. Place chicken into a resealable plastic bag.
- Whisk together olive oil, balsamic vinegar, garlic, Italian seasoning, and salt in a small bowl. Pour over chicken, coat evenly, and marinate for 4 to 8 hours.
- Combine cherry tomatoes, basil, lemon juice, salt, and pepper in a small bowl.
- Preheat an outdoor grill for medium heat; lightly oil the grate.
- Remove chicken from marinade and grill with the lid closed for 4 minutes. Flip chicken and grill an additional 3 to 4 minutes. Top each breast with a slice of mozzarella cheese and 1 tablespoon of pesto, then top with cherry tomatoes. Close lid on grill and continue grilling until cheese is melted and chicken is no longer pink inside, about 3 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Using a spatula, carefully remove chicken to a serving platter.
Nutrition Facts : Calories 470.7 calories, Carbohydrate 5.3 g, Cholesterol 121.8 mg, Fat 27.4 g, Fiber 1 g, Protein 49.4 g, SaturatedFat 7.2 g, Sodium 652.1 mg
CHICKEN MARGHERITA W/ SUN-DRIED TOMATO VINAIGRETTE
So yummy! Serve as a main course or as a crostini topping for an amazing appetizer.
Provided by Jennifer Bass
Categories Pasta
Time 40m
Number Of Ingredients 11
Steps:
- 1. In a large non-stick skillet over medium heat, saute mushrooms until they have reduced in size. You can add a little salt and pepper to help season them at this point, if desired.
- 2. While mushrooms are sauteing, start large pot of water and bring to a boil. Slice the cherry tomatoes in half and sprinkle just a little salt over them.
- 3. Once the mushrooms have reduced in size, add the spinach and cook for about 4 to 5 minutes.
- 4. Cook pasta according to package and drain. Reserve 1/2 cup of water from the pasta water.
- 5. Add garlic and roasted red peppers to the mushroom/spinach mixture. Add the 1/2 cup of pasta water and reduce to medium-low heat.
- 6. Once most of the water has evaporated, add the chicken and basil. Simmer for about 7 minutes.
- 7. Add vinaigrette and mozzarella cheese. Stir until the cheese has melted. Add the tomatoes and cover the skillet. Simmer for approximately 5 minutes. Serve warm over pasta.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love