BUTTERFLY CHICKEN BREAST

Butterfly Chicken Breast image

Cut down your grilling time with our Butterfly Chicken Breast recipe. By reducing the thickness of the chicken breast, you can cook the meat that much more quickly. Plus, to round our the dish, Butterfly Chicken Breast is served over a tasty, Mediterranean-inspired salad.

Provided by My Food and Family

Categories Home

Time 25m

Yield 4 servings

Number Of Ingredients 9

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Ingredients

2 large boneless skinless chicken breasts (1 lb.)
1/2 cup KRAFT Greek Vinaigrette Dressing, divided
1-1/2 cups English cucumber slices, cut in half
1 cup cherry tomatoes, cut in half
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1 cup loosely packed fresh parsley leaves
1 cup rinsed canned chickpeas (garbanzo beans)
1/2 cup slivered red onions
1/2 cup coarsely crushed ATHENOS Whole Wheat Baked Pita Chips

Steps:

Heat grill to medium-high heat.
Butterfly each chicken breast by making a horizontal lengthwise cut through thickest side of breast, being careful to not cut through to opposite side of breast. Place in shallow dish. Pour 1/4 cup dressing over chicken. Refrigerate 15 min.
Meanwhile, combine cucumbers, tomatoes, cheese, parsley, chickpeas, onions and remaining dressing.
Grill chicken 4 min. on each side or until done (165°F).
Slice chicken. Sprinkle crushed chips over cucumber mixture. Serve with the chicken.

Nutrition Facts : Calories 320, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 980 mg, Carbohydrate 20 g, Fiber 5 g, Sugar 2 g, Protein 27 g