Grilled Sun-Dried Tomato Chicken Breast

Chicken cutlets are a great convenience because they adapt to a variety of quick-cooking techniques, such as grilling, searing, and baking. Dress them up with jarred sun-dried tomato pesto embellished with fresh herbs and garlic.

Yield: 4 servings (serving size: 1 chicken cutlet and about 1 tablespoon pesto mixture)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 137
  • Calories from fat: 0.0%
  • Fat: 3.3g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.8g
  • Protein: 23.4g
  • Carbohydrate: 1.8g
  • Fiber: 0.2g
  • Cholesterol: 63mg
  • Iron: 1mg
  • Sodium: 279mg
  • Calcium: 21mg

Ingredients

  • 2 tablespoons sun-dried tomato pesto (such as Classico)
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh oregano
  • 2 garlic cloves, minced
  • 4 (4-ounce) chicken breast cutlets
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray

Preparation

  1. 1. Prepare grill.
  2. 2. Combine first 4 ingredients. Sprinkle chicken with salt and pepper; coat with cooking spray.
  3. 3. Place chicken on a grill rack coated with cooking spray. Grill 3 minutes on each side or until done. Spoon pesto mixture evenly over chicken.
  4. Serve with: Warm Cannellini Bean Salad
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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