Deborah's Grilled Chicken recipe
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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 ⅛ teaspoon ground black pepper 1 tablespoon lemon juice ¼ cup grated Parmesan cheese 6 8x8-inch squares of heavy duty aluminum foil
Nutrition Info
- 174.7 caloriescarbohydrate: 2.3 gcholesterol: 70.1 mgfat: 6.1 gfiber: 0.6 gprotein: 26.3 gsaturatedFat: 1.7 gservingSize: -sodium: 381.3 mgsugar: 1 gtransFat: : -unsaturatedFat: : -
Directions Deborah's Grilled Chicken
Directions
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Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
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.