Serve with grated Parmesan Cheese
1 1/2 teaspoons olive oil
2 cloves garlic, minced fine
1 pint grape tomatoes, halved
1 1/2 teaspoons balsamic vinegar
1 tablespoon finely chopped red onion (optional)
8 large basil leaves (chiffonade)
Pinch of salt and black pepper
4 whole boneless skinless chicken breast halves, sliced in half forming thin cutlets (about 7 ounces each)
Salt and pepper, to taste
1/4 cup grated Parmesan cheese (optional)
In a small skillet, heat olive oil over medium-high heat. Sautee garlic in hot oil for about a minute, until just golden. Pour into a mixing bowl and allow to cool.
Add tomatoes, balsamic, basil, and salt and pepper to the bowl. Toss to combine, then taste and add more basil if needed, and more salt if needed. Cover and refrigerate to let flavors blend.
Season chicken breasts with salt and pepper, then grill or saute them until juices run clear and no longer pink in center.
Arrange 2 chicken breasts per plate; stir tomato mixture and then spoon a generous amount over the top of chicken cutlets.
Per Serving (2 chicken cultlets - 7 ounces): 276 Calories; 6g Fat (19.9% calories from fat); 2g Saturated Fat; 49g Protein; 5g Carbohydrate; 1g Dietary Fiber; 119mg Cholesterol; 263mg Sodium. Exchanges: 6 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat.
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