Grilled Chicken with Italian Salsa

This one has a lot of chopping and what seems like a lot of herbs but it is worth it. I tend to use less liquid so the marinade is more pasty, but either way it is FULL of flavor.  Even my kids will eat this one. I use this recipe a lot when I cater and  I always, always, always get requests for the recipe.  You can use dried herbs if you want and you can leave some out or add others but leave the Thyme in no matter what.

2 1/4  cups chopped tomatoes (about 2 medium)
1/2  cup chopped fresh basil
1  tablespoon thawed orange juice concentrate
1/2  teaspoon salt
1/2  teaspoon minced fresh garlic
1/2  teaspoon balsamic or red wine vinegar
1/4  teaspoon freshly ground black pepper

1  tablespoon chopped fresh oregano
2  tablespoons fresh lemon juice
2  tablespoons balsamic vinegar
1  tablespoon olive oil
1  tablespoon Dijon mustard
1  teaspoon chopped fresh rosemary
1  teaspoon chopped fresh parsley
1/2  teaspoon garlic powder
1/2  teaspoon chopped fresh thyme
1/2  teaspoon freshly ground black pepper
1/4  teaspoon salt
4  (6-ounce) skinless, boneless chicken breast halves
Cooking spray

To prepare salsa, combine the first 7 ingredients in a medium bowl. Cover and chill 1 hour. To prepare chicken, preheat grill.Combine oregano and next 10 ingredients (through 1/4 teaspoon salt) in a large zip-top plastic bag. Add chicken to bag; seal. Marinate chicken in refrigerator 1 hour, turning occasionally. Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done. Or you can broil it in the oven. Serve with salsa.

Yield: 4 servings (serving size: 1 chicken breast half and 1/2 cup salsa)

CALORIES 293(29% from fat); FAT 9.5g (sat 1.8g,mono 4.5g,poly 1.9g); PROTEIN 41.7g; CHOLESTEROL 108mg; CALCIUM 46mg; SODIUM 633mg; FIBER 1.6g; IRON 2.2mg; CARBOHYDRATE 10.1g


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