Best Grilled Basil Chicken And Tomatoes Recipes

GRILLED BASIL CHICKEN

Grilled Basil Chicken image

This cinch of a marinade gives the chicken lots of Italian flavor. Serve the chicken with a tossed green salad and garlic breadsticks, or put slices on a ciabatta roll along with lettuce, tomato and mozzarella cheese for a zesty handheld meal. -Lisa Moriarty, Wilton, New Hampshire

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

3 tablespoons red wine vinegar
3 tablespoons olive oil
2 tablespoons chopped red onion
2 tablespoons minced fresh basil
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (6 ounces each)
Grilled romaine, optional

Steps:

In a large resealable plastic bag, combine the first seven ingredients. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight., Drain chicken, discarding marinade. Grill chicken, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until a thermometer reads 165°. If desired, serve over grilled romaine. Freeze option: Freeze chicken with marinade in a resealable plastic freezer bag. To use, thaw in refrigerator overnight. Drain chicken, discarding marinade. Grill as directed.

Nutrition Facts : Calories 231 calories, Fat 9g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 156mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges

GRILLED CHICKEN STUFFED WITH BASIL AND TOMATO

Grilled Chicken Stuffed with Basil and Tomato image

Who needs bread when you can make these tasty "sandwiches"?

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Number Of Ingredients 7

Ingredients

4 boneless, skinless chicken breast halves (about 6 ounces each)
1/2 teaspoon coarse salt
Freshly ground pepper
2 garlic cloves, minced
1 tablespoon extra-virgin olive oil
12 fresh basil leaves, plus more for garnish
2 beefsteak tomatoes, cut into 1/4-inch-thick slices

Steps:

Butterfly chicken breasts: Put halves on a cutting board, smooth sides down, with the pointed ends facing you. Starting on one long side, cut breasts almost in half horizontally (stop about 1/2 inch before reaching the opposite side). Open cut breasts like a book. Sprinkle each piece all over with 1/8 teaspoon salt; season with pepper. Transfer to a plate, and coat both sides with garlic and oil. Let stand 30 minutes.
Heat a grill or grill pan until medium-hot. Place 3 basil leaves on the bottom half of each opened chicken breast; top each with 2 slices tomato. Fold over other half of chicken breast, and secure with two toothpicks or short skewers.
Grill chicken breasts, turning once, until golden brown on both sides and no longer pink in the center, about 15 minutes. Place on a clean serving platter; garnish with basil. If desired, remove toothpicks or skewers before serving.

Nutrition Facts : Calories 239 g, Cholesterol 99 g, Fat 6 g, Fiber 1 g, Protein 40 g, Sodium 359 g

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