• 8servings
  • 15minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B9, B12, C, D
MineralsIodine, Fluorine, Manganese, Silicon, Calcium, Potassium

Ingredients Jump to Instructions ↓

  1. Chicken

  2. 1 8oz container low-fat plain yogurt

  3. 3 tablespoons balsamic vinegar

  4. 8 thin-cut boneless, skinless chicken breast halves (1 1/2 pounds)

  5. Tomato -Mozzarella Topping

  6. 1 Tablespoon EVOO

  7. 1 medium onion , cut into 16 wedges

  8. 1/4 Cup balsamic vinrgar

  9. 2 Tablespoons water

  10. 1 pound plum tomatoes, cored,seeded and chopped (4 cups)

  11. 1 teaspoon salt

  12. 1/2 teaspoon black pepper

  13. 8 oz fresh mozzarella cheese, cut into 1/2 inch dice

  14. 1 cup loosely packed fresh basil , chopped

Instructions Jump to Ingredients ↑

  1. In a small bowl, whisk together yogurt and balsamic vinegar until well blended. In a plastic bag, combine chicken and yogurt mixture; seal and turn to coat. Marinate in refrigerator for 20 minutes. Meanwhile, heat gas grill to medium-high.

  2. In a large skillet, heat oil over medium heat. Add onion; saute 5 minutes, or until slightly softened (the wedges will fall apart into pieces). Add balsamic vinegar and water. Bring to a simmer. Reduce heat to medium-low; cook about 7 minutes, or until liquid is reduced and onion is tender. Increase heat to medium-high. Add tomato, salt and pepper; cook for 2 minutes. Remove skillet from heat; let cool for 2-3 minutes. Stir in mozzarella and basil.

  3. Remove chicken from bag; discard marinade. Gently rinse chicken; pat dry with paper towels. Grill, turning once, for 6-8 minutes per side, or until internal temperature registers 170* on on instant-read meat termometer. Serve immediately, with topping, or let cool to room temperature.


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