Saturday, June 14, 2008
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.