Fresh basil gets all the respect in this super supper—even forks will stand at attention when it hits the table.
—JUDY ARMSTRONG PRAIRIEVILLE, LA
PREP: 25 MIN. + MARINATING • GRILL: 10 MIN. • MAKES: 4 SERVINGS
4 boneless skinless chicken breast halves (6 ounces each)
1 /2 cup reduced-fat balsamic vinaigrette
3 garlic cloves, minced
1 /2 teaspoon salt
1 /4 teaspoon pepper
1 /4 cup marinara sauce
16 fresh basil leaves
2 plum tomatoes, thinly sliced lengthwise
1 cup frozen artichoke hearts, thawed and chopped
3 green onions, chopped
1 /4 cup shredded part-skim mozzarella cheese
1. Flatten each chicken piece to 1 /2 -in. thickness. In a large resealable plastic bag, combine the vinaigrette and garlic. Add the chicken; seal bag and turn to coat. Refrigerate for 30 minutes. Drain and discard marinade. Sprinkle chicken with salt and pepper.
2. On a lightly greased grill rack, grill chicken, covered, over medium heat or broil 4 in. from heat for 5 minutes. Turn chicken; top with marinara sauce, basil, tomatoes, artichokes, onions and cheese. Cover and cook for 5-6 minutes or until the chicken is no longer pink and cheese is melted.
PER SERVING 1 chicken breast: 273 cal., 8g fat ( 2g sat. fat ) , 98mg chol., 606mg sod., 10g carb. ( 4g sugars, 3g fiber ) , 38g pro. Diabetic Exchanges: 5 lean meat, 1 vegetable, 1 /2 fat.