Springtime Chicken

8 Servings
Chicken
American
chicken balsamic mozzarella spring main dish chicken Chicken American

1 cken
1 (1) 8-oz container low-fat plain urt
3 tablespoons samic vinegar
8 lbs total
1 Tomato-zarella Topping
1 tablespoon extra-vergin ve oil
1 medium-size on, cut into 16 wedges
1/4 cup samic vinegar
2 tablespoons water
1 pound m tomatoes cored, seeded and chopped (about 4 cups)
1 teaspoon t
1/2 teaspoon ck pepper
8 oz fress zarella cheese, cut into 1/2-inch dice
1 cup loosely packed fresh il leaves chopped

In a small bowl, whisk together yogurt and balsamic vinegar until well blended. In a plastic food-storage bag, combine chicken and yogurt mixture; seal and turn to coat. Marinate in refrigerator for 20 minutes. Meanwhile, heat gas grill (or grill pan) to medium-high or prepare charcoal grill with medium-hot coals In a large skillet, heat oil over medium heat. Add onion; saute 5 minutes, or until slightly softened (the wedges will fall apart into pieces). Add balsamic vinegar and water. Bring to a simmer. Reduce heat to medium-low; cook about 7 minutes, or until liquid is reduced and onion is tender . Increase heat to medium-heat. Add tomato, salt and pepper; cook for 2 minutes. Remove skillet from heat; let cool for 2-3 minutes. Stir in mozzarella and basil. Remove chicken from bag; discard marinade. Gently rinse chicken; pat dry with paper towels. Grill, turning once, for 6-8 minutes per side, or until internal temperature registers 170 degrees on an instant-read meat thermometer inserted in centers. Serve immediately, with topping, or let cool to room temperature.


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