Deborah’s Grilled Chicken

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

Ingredients

Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 30 mins

    COOK : 15 mins

    TOTAL : 45 mins

    SERVING : 6

    YIELD : 6 servings

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

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  • 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.

  • 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.

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

  • 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.

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

Per Serving: 175 calories; protein 26.3g; carbohydrates 2.3g; fat 6.1g; cholesterol 70.1mg; sodium 381.3mg.