Deborah's Grilled Chicken recipe

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Ingredients

6 skinless, boneless chicken breast halves
1 tablespoon olive oil, divided
¼ teaspoon garlic salt
3 roma (plum) tomatoes, chopped
½ cup chopped fresh basil
¼ cup chopped green onions
2 cloves garlic, minced
½ teaspoon salt
⅛ teaspoon ground black pepper
1 tablespoon lemon juice
¼ cup grated Parmesan cheese
6 8x8-inch squares of heavy duty aluminum foil

Nutrition Info

174.7 calories
carbohydrate: 2.3 g
cholesterol: 70.1 mg
fat: 6.1 g
fiber: 0.6 g
protein: 26.3 g
saturatedFat: 1.7 g
servingSize: -
sodium: 381.3 mg
sugar: 1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

  2. Place the chicken breast halves between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/2 inch. Brush each chicken breast with olive oil, and sprinkle with a pinch of garlic salt.

  3. Grill the chicken breasts on the preheated grill until the meat is no longer pink inside and the chicken has good grill marks, 5 to 8 minutes per side. Move chicken to a cooler part of the grill to keep warm.

  4. While the chicken is cooking, mix together the tomatoes, basil, green onions, garlic, salt, black pepper, and lemon juice in a bowl.

  5. Place an 8-inch square piece of aluminum foil onto the grill, and move a cooked chicken breast onto the foil. Top the chicken breast with about 1/4 cup of the tomato mixture, and sprinkle the topping with about 2 teaspoons of Parmesan cheese. Repeat for the other pieces of chicken.

  6. Close the lid on the grill, and grill the chicken breasts until the topping is hot, 2 to 3 more minutes.

Recipe Yield

6 servings

Recipe Note

Grilled chicken breasts topped with a savory tomato-basil topping and Parmesan. Great over angel hair pasta!

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