Wednesday, September 16, 2015

Tomato Basil Chicken

So we have a basil plant outside that grows like a weed.  Pretty much the only plant that we have that does.  So this recipe popped up and it was a "must have."  Truth be told, I think this has been on the menu 3-4 times but for some reason we never get around to having it.

Anyway, you should have it.  Very flavorful. We had with Warm Nutty Brussels Sprouts Salad.

The Nutritional information is probably higher than it should be because I counted the marinade.

Tomato Basil Chicken

Photo by ALB

from Plain Chicken

4 plum or roma tomatoes (fresh or canned)
1/2 cup balsamic vinegar
4 tsp dried basil or 1/4 cup fresh basil
2 Tbsp olive oil
1 garlic clove, minced
1/2 teaspoon salt
4 boneless skinless chicken breast halves (used 2 lbs, raw)

Cut tomatoes into quarters and place in a food processor. Add the vinegar, basil, oil, garlic and salt; cover and process until blended.

Pour dressing into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for up to 4 hours. (or longer )

Drain and discard marinade. Light Grill. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a meat thermometer reads 170°.

Nutritional Information (per serving based off My Fitness Pal)
Servings 4.0
Calories: 378; Total Fat: 13 g; Saturated Fat: 2 g; Monounsaturated Fat: 7 g; Polyunsaturated Fat: 2 g; Trans Fat: 0 g; Cholesterol: 166 mg; Sodium: 417 mg; Potassium: 1073 mg; Total Carbohydrate: 11 g; Dietary Fiber: 1 g; Sugars: 9 g; Protein: 52 g

7 Smart Points (my additions/subtractions at 4 servings)

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