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
Instructions
1Prepare the chicken
2Flatten the chicken to 1/2-inch thickness. Editor's Tip: Flattening the chicken helps it cook more quickly (and evenly!) on the grill. In a large bowl, combine the vinaigrette and garlic. Add the chicken and turn to coat. Cover and refrigerate for 30 minutes. Drain the chicken, discarding the marinade. Sprinkle the chicken with salt and pepper.
3Grill the chicken
4On a lightly greased grill rack, grill the chicken, covered, over medium heat for five minutes. Editor's Tip: If you don't have a grill, you can cook the chicken inside underneath your oven's broiler. Broil the chicken 4 inches from the heat.
5Add the toppings
6Turn the chicken and top it with the marinara, basil, tomatoes, artichokes, onions and cheese. Cover the chicken and cook it until it is no longer pink and the cheese is melted, five to six minutes.
