Saturday, June 14, 2008

Springtime Chicken

I got this recipe from Fitness Magazine April 2008 Edition



1- 8oz container low fat plain yogurt

3 Tbsp balsamic vinegar

8 thin cut boneless skinless chicken breasts

Whisk together yogurt and balsamic vinegar until well blended. Place chicken and yogurt mixture into a sealable container and shake to mix. Marinate in refridge for at least 20 minutes.

Tomato- Mozzarella Topping


1 Tbsp EVOO

1 medium onion cut into wedges

1/4- 1/2 cup balsamic vinegar

2 Tbsp water

1 lb. plum tomatoes cored, seeded and chopped

1 tsp salt

1/8 tsp black pepper

8 oz fresh mozzarella cheese cut into 1/2 inch dice


In large skillet, heat oil over medium. Add onion and saute for 5 minutes or until softened. Add balsamic vinegar and water. Bring to a simmer. Cook for about 7 minutes. Increase heat to medium hight and add tomato, salt and pepper. Cook for 2 minutes. Add mozzarella and cook for 2 more minutes. Remove from heat and top with basil.

In the meantime, remove chicken and rinse. Pat dry with paper towels. Grill, turning once, for 6 to 8 minutes per side or until it is done to your liking. Serve immediately with the topping.


Anonymous said...

Oh yuM! What a great idea. It looks delicious!

Catherine said...

Yum. Definitely need to make this.

Mike said...

Check you out! Your blog looks great. I love the pictures.