Grilled Chicken with Italian Salsa

Grilled Chicken with Italian Salsa Recipe
Lee Harrelson
Make a simple salsa with fresh tomatoes, basil, balsamic vinegar and a splash of orange juice, and spoon it over grilled herbed-marinated chicken breasts.

Yield:

4 servings (serving size: 1 chicken breast half and 1/2 cup salsa)

Recipe from

Cooking Light

Nutritional Information

Calories 293
Caloriesfromfat 29 %
Fat 9.5 g
Satfat 1.8 g
Monofat 4.5 g
Polyfat 1.9 g
Protein 41.7 g
Carbohydrate 10.1 g
Fiber 1.6 g
Cholesterol 108 mg
Iron 2.2 mg
Sodium 633 mg
Calcium 46 mg

Ingredients

Salsa:
2 1/4 cups chopped tomatoes (about 2 medium)
1/2 cup chopped fresh basil
1 tablespoon thawed orange juice concentrate
1/2 teaspoon salt
1/2 teaspoon minced fresh garlic
1/2 teaspoon balsamic vinegar
1/4 teaspoon freshly ground black pepper
Chicken:
1 tablespoon chopped fresh oregano
2 tablespoons fresh lemon juice
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh parsley
1/2 teaspoon garlic powder
1/2 teaspoon chopped fresh thyme
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray

Preparation

To prepare salsa, combine the first 7 ingredients in a medium bowl. Cover and chill 1 hour.

To prepare chicken, preheat grill.

Combine oregano and next 10 ingredients (through 1/4 teaspoon salt) in a large zip-top plastic bag. Add chicken to bag; seal. Marinate chicken in refrigerator 1 hour, turning occasionally.

Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done. Serve with salsa.

Note:

Ruth Powers,

Cooking Light

July 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note