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Margherita Chicken
I've been making this dish for years, and when I saw the same dish on the menu at Olive Garden, I knew I had a winner. 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
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
- 1. Flatten chicken to 1/2-in. thickness. In a large bowl, combine vinaigrette and garlic. Add chicken; turn to coat. Cover; refrigerate 30 minutes. Drain chicken, discarding 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 until chicken is no longer pink and cheese is melted, 5-6 minutes.
Nutrition 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.
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