Margherita Chicken Recipe

4.5 3 6
Margherita Chicken Recipe
Margherita Chicken Recipe photo by Taste of Home
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Margherita Chicken Recipe

Read Reviews
4.5 3 6
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. + marinating Grill: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. + marinating Grill: 10 min.

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.
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 5-6 minutes or until chicken is no longer pink and cheese is melted. Yield: 4 servings.
Originally published as Margherita Chicken in Healthy Cooking August/September 2012, p55

Nutritional Facts

1 chicken breast: 273 calories, 8g fat (2g saturated fat), 98mg cholesterol, 606mg sodium, 10g carbohydrate (4g sugars, 3g fiber), 38g protein. Diabetic Exchanges: 5 lean meat, 1 vegetable, 1/2 fat.

  • 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
  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. 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 5-6 minutes or until chicken is no longer pink and cheese is melted. Yield: 4 servings.
Originally published as Margherita Chicken in Healthy Cooking August/September 2012, p55

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BixBeeLady User ID: 6937381 226056
Reviewed May. 7, 2015

"Fabulous! I my family loved it! They said "Why go out if we can eat at home like this." I didnt have any marinara so I made my own with fresh tomatoes The only thing that would make it better is to use home grown tomatoes. I will definetly be making again when all the tomatoes in the garden are ripe."

MY REVIEW
ChrissyAnne User ID: 1705134 122704
Reviewed Apr. 4, 2013

"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! :)"

MY REVIEW
klesinski User ID: 1037014 213156
Reviewed Sep. 2, 2012

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

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