- 6 skinless, boneless chicken breast halves
- 1 tablespoon olive oil, divided
- 1/4 teaspoon garlic salt
- 3 roma (plum) tomatoes, chopped
- 1/2 cup chopped fresh basil
- 1/4 cup chopped green onions
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 tablespoon lemon juice
- 1/4 cup grated Parmesan cheese
- 6 8x8-inch squares of heavy duty aluminum foil
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Place the chicken breast halves between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/2 inch. Brush each chicken breast with olive oil, and sprinkle with a pinch of garlic salt.
- Grill the chicken breasts on the preheated grill until the meat is no longer pink inside and the chicken has good grill marks, 5 to 8 minutes per side. Move chicken to a cooler part of the grill to keep warm.
- While the chicken is cooking, mix together the tomatoes, basil, green onions, garlic, salt, black pepper, and lemon juice in a bowl.
- Place an 8-inch square piece of aluminum foil onto the grill, and move a cooked chicken breast onto the foil. Top the chicken breast with about 1/4 cup of the tomato mixture, and sprinkle the topping with about 2 teaspoons of Parmesan cheese. Repeat for the other pieces of chicken.
- Close the lid on the grill, and grill the chicken breasts until the topping is hot, 2 to 3 more minutes.
03/05/2017
recipepes.com
Deborah's Grilled Chicken, recipe
PT15M
PT1H
5
455 calories
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