Italian Balsamic Chicken
Yield
8 servingsPrep
140 minCook
12 minReady
160 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
parsley leaves
minced fresh |
|
| 1 | tablespoon |
italian seasoning
dried |
*
|
| 2 | tablespoons |
olive oil
|
|
| 2 | tablespoons |
balsamic vinegar
|
|
| ½ | teaspoon |
black pepper
|
|
| 2 | each |
garlic
minced |
|
| 8 | each |
chicken breasts
no skin, no bone |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
parsley leaves
minced fresh |
|
| 15 | ml |
italian seasoning
dried |
*
|
| 3E+1 | ml |
olive oil
|
|
| 3E+1 | ml |
balsamic vinegar
|
|
| 2.5 | ml |
black pepper
|
|
| 2 | each |
garlic
minced |
|
| 8 | each |
chicken breasts
no skin, no bone |
|
Directions
Combine first 6 ingredients in a large zip-top bag.
Add chicken to bag; seal and marinate in refrigerator at least 2 hours.
Remove chicken from bag and discard marinade.
Grill chicken for 6 minutes on each side or until done.
Cool. Cut into ¼ inch strips.
Serving Ideas : Serve in flour tortillas with grilled vegetables, Tuscan White Beans, Antipasto Salsa, Fresh Mango Salsa, or Cucumber Raita Sauce.
Great on salads too.
