Deborah's Grilled Chicken Recipe

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

Ingredients

Adjust

Metric

6 skinless, boneless chicken breast halves

1 tablespoon olive oil, divided

1/4 teaspoon garlic salt

3 roma (plum) tomatoes, chopped

1/2 cup chopped fresh basil

1/4 cup chopped green onions

2 cloves garlic, minced

1/2 teaspoon salt

1/8 teaspoon ground black pepper

1 tablespoon lemon juice

1/4 cup grated Parmesan cheese

6 8×8-inch squares of heavy duty aluminum foil

Prep 30 m

Cook 15 m

Ready In 45 m

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Place the chicken breast halvesbetween 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.

Partner Tip
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Per Serving: 175 calories;6.1 g fat;2.3 g carbohydrates;26.3 g protein;70 mg cholesterol;381 mg sodium.Full nutrition
Source: Read Full Article