Summertime Chicken
Recipe from Family Circle

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.



by 38  people


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Ingredients
    Chicken:
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      1   
      container (8 ounces) low-fat plain yogurt
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      3   tablespoons 
      balsamic vinegar
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      8   
      thin-cut boneless, skinless chicken breast halves (about 1-1/2 pounds total)
    Tomato-Mozzarella Topping:
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      1   tablespoon 
      olive oil
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      1   
      onion, cut into 16 wedges
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      1/4  cup 
      balsamic vinegar
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      2   tablespoons 
      water
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      1   pound 
      plum tomatoes, cored, seeded, chopped (about 4 cups)
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      1   teaspoon 
      salt
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      1/2  teaspoon 
      black pepper
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      1   
      piece (8 ounces) fresh mozzarella cheese, cut into 1/2-inch dice
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      1   cup 
      loosely packed basil leaves, chopped

    Directions
    Chicken:

    1.
    In a small bowl, whisk together the yogurt and the 3 tablespoons vinegar until well blended. In a plastic food-storage bag, combine the chicken and yogurt mixture; seal and turn to coat. Refrigerate 20 minutes to marinate.
    2.
    Meanwhile, heat a broiler, or prepare an outdoor grill with medium-hot coals, or heat a gas grill to medium-hot.
    Tomato-Mozzarella Topping:

    1.
    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.
    2.
    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.
    3.
    Remove chicken from bag; discard marinade. Gently rinse chicken and pat dry.
    4.
    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.
    Nutrition information
    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
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