Grilled Chicken Margherita

Total Time Prep: 25 min. + marinating Grill: 10 min.
Yield 4 servings
Test Kitchen Approved
This grilled chicken margherita is covered with marinara sauce, fresh basil and mozzarella cheese, just like a pizza. Marinating the chicken in balsamic vinaigrette adds Italian flavor and makes the juiciest grilled chicken breasts.

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, for 4-5 minutes on each side. Transfer chicken to an oven-proof baking sheet; top with marinara, basil, tomatoes, artichokes, onions and cheese. Broil 4 in. from heat 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.

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
Recipe Creator

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