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Margherita Chicken Recipe

Margherita Chicken Recipe photo by Taste of Home

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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

This recipe is:

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Diabetic Friendly

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Margherita Chicken Recipe

Prep: 25 min. + marinating Grill: 10 min.

Yield: 4 Servings

25 10 35

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

Directions

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

Nutritional Facts 1 chicken breast half equals 273 calories, 8 g fat (2 g saturated fat), 98 mg cholesterol, 606 mg sodium, 10 g carbohydrate, 3 g fiber, 38 g protein. Diabetic Exchanges: 5 lean meat, 1 vegetable, 1/2 fat.

Originally published as Margherita Chicken in Healthy Cooking August/September 2012, p55

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Margherita Chicken

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Reviewed on Apr. 04, 2013 by ChrissyAnne

Wow. Fast, Easy, HEALTHY, and Delicious!!!! This will no doubt become a go-to recipe for us. We did add a slice of prociutto to each piece of chicken, and substituted fresh mozzarella. Yum!!! next time I might sprinkle a few pine nuts on top or sliced black olives. GREAT recipe...Love it! :)

Reviewed on Sep. 02, 2012 by klesinski

Very good! Loved using all the fresh ingredients. However, did substitute canned artichoke hearts as could not find frozen in my grocery store.