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Margherita Chicken Recipe

Margherita Chicken Recipe

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
TOTAL TIME: Prep: 25 min. + marinating Grill: 10 min. YIELD:4 servings


  • 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 Galbani® Part Skim Mozzarella Cheese


  • 1. 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.
  • 2. 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.

Wine Pairings

Light-Bodied White Wine

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