Whether you cook the chicken on the barbecue grill or under the broiler, the fresh tomato, basil, and mozzarella cheese topping offers a mix of summer's best flavors.
Recipe from Family Circle
1 container (8 ounces) low-fat plain yogurt
3 tablespoons balsamic vinegar
8 thin-cut boneless, skinless chicken breast halves (about 1-1/2 pounds total)
1 tablespoon olive oil
1 onion, cut into 16 wedges
1/4 cup balsamic vinegar
2 tablespoons water
1 pound plum tomatoes, cored, seeded, chopped (about 4 cups)
1 teaspoon salt
1/2 teaspoon black pepper
1 piece (8 ounces) fresh mozzarella cheese, cut into 1/2-inch dice
1 cup loosely packed basil leaves, chopped
Meanwhile, heat a broiler, or prepare an outdoor grill with medium-hot coals, or heat a gas grill to medium-hot.
In large skillet, heat the oil over medium heat. Add the onion; saute for 5 minutes or until slightly softened; the wedges will fall apart into pieces. Add the 1/4 cup balsamic vinegar and the water. Bring to a simmer. Reduce the heat to medium-low; cook until the liquid has reduced to a sauce and onion is tender, about 7 minutes.
Increase heat to medium-high. Add tomatoes, salt and pepper; cook 2 minutes. Remove skillet from heat; let cool 2 to 3 minutes. Stir in mozzarella and chopped basil.
Remove chicken from bag; discard marinade. Gently rinse chicken and pat dry.
Broil or grill chicken about 4 inches from heat 3 to 4 minutes per side or until internal temperature registers 170 degrees F on instant-read thermometer. Place chicken on large platter. Scoop 1/4 cup topping on each chicken piece. Serve immediately or let cool to room temperature. Makes 8 servings.
Per Serving: cal. (kcal) 224, Fat, total (g) 11, chol. (mg) 68, sat. fat (g) 6, carb. (g) 6, fiber (g) 1, pro. (g) 24, sodium (mg) 527, Percent Daily Values are based on a 2,000 calorie diet