• Prep Time: 3 hrs 10 min
  • Cooking Time: 31 min
  • Serves: 4

Tuscan Grilled Chicken

Category: Main Dish

 Ingredients List

  • 4 chicken breasts == 1 1/2 cups balsamic vinegar == 1/4 cup olive oil == 1 tbsp granulated garlic == 1 tbsp onion powder == 1 tsp salt == 1/2 tsp black pepper == 1 lb ball of fresh m ouncezarella == 4 large leafs of basil == 1 jar roasted red pepper == squeeze bottle balsamic glaze


Mix the balsamic vinegar olive oil granulated garlic onion powder salt and pepper all together. ”“ In a large zip lock bag put the chicken breasts along with the marinade. ”“ Rotate the zip lock bag so that the chicken becomes well coated with the marinade. Set aside in the refrigerator for 3 hours. ”“ Preheat a stove top grill plate or an outdoor grill to real hot. ”“ Spray the side of the chicken you”™re going to lay on the hot grill with cooking spray. Now lay each breast on the hot grill and spray the tops of the breasts with the cooking spray. ”“ Cook for 2 minutes and give each breast a quarter of a turn and continue cooking for another minute. Now turn each breast over and do the same. ”“ If cooking indoors finish the breasts in a preheated 350 degree Fahrenheit oven on a baking sheet with a screen (cook for 20 to 25 minutes). ”“ If cooking outdoors move the breasts to an indirect heat and close the grill lid and cook for 20 minutes (check chicken with a meat thermometer the inside of the breasts should read 160 degrees Fahrenheit. If you don”™t have a thermometer remove one of the thickest pieces and cut a small slice into the thickest part the juices should run clear and no longer be pink inside.) ”“ Meanwhile slice the mozzarella into 4 nice even round slices and cut the roasted red pepper into long thin slices and set aside. ”“ When the chicken breasts are done lay them on a serving platter rounded side up. Put slices of mozzarella on each breast then a basil leaf on top of the mozzarella and then strips of roasted red pepper on top of the basil. After you have constructed the chicken breast drizzle balsamic glaze from the squeeze bottle artistically over the dish.

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