deborah Recipe ∶ Deborah's Grilled Chicken

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

Ingredients

• 6 skinless, boneless chicken breast halves
• 1 tablespoon olive oil, divided
• ¼ teaspoon garlic salt
• 3 roma (plum) tomatoes, chopped
• ½ cup chopped fresh basil
• ¼ cup chopped green onions
• 2 cloves garlic, minced
• ½ teaspoon salt
• ⅓ teaspoon ground black pepper
• 1 tablespoon lemon juice
• ¼ cup grated Parmesan cheese
• 6 8x8-inch squares of heavy duty aluminum foil

Cooking Directions

1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
2. 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.
3. 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.
4. While the chicken is cooking, mix together the tomatoes, basil, green onions, garlic, salt, black pepper, and lemon juice in a bowl.
5. 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.
6. Close the lid on the grill, and grill the chicken breasts until the topping is hot, 2 to 3 more minutes.

Nutrition Facts

• calories174.7
• carbohydrateContent2.3 g
• cholesterolContent70.1 mg
• fatContent6.1 g
• fiberContent0.6 g
• proteinContent26.3 g
• saturatedFatContent1.7 g
• sodiumContent381.3 mg
• sugarContent1 g