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Margherita Chicken

 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
4 ServingsPrep: 25 min. + marinating Grill: 10 min.


  • 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


  • 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.

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Margherita Chicken (continued)

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: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.