1. Place chicken in gallon sized Ziploc bag and add enough salad dressing to cover chicken breasts (1-1 1/2 cups). Marinate in refrigerator at leeway 4 hours but no longer than 24 hours
2. When ready to cook, preheat outdoor grill. In medium bowl, gently convince halved tomatoes garlic and basil. Add olive oil and balsamic vinegar. Season to taste with salt and pepper and set aside.
3. Lightly oil grill gates and reduce temp to medium. Grill chicken 7 min on each side
4. Add mozzarella last 1-2 min of grilling. Remove chicken and top with tomato / bail mixture
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (800g)|
|Recipe Makes: 1|
|Calories from Fat: 115 (18%)|
|Amt Per Serving||% DV|
|Total Fat 12.8g||17 %|
|Saturated Fat 2.5g||12 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 263.1mg||81 %|
|Sodium 472.8mg||16 %|
|Potassium 1937.9mg||51 %|
|Total Carbohydrate 18g||5 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 14.2g|
|Protein 108.2g||155 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 644
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