Indoor Grilled Chicken Breasts
Shortcuts - Prepared sauce, such as antipasto, adds pizzazz to chicken. - A top-and-bottom grill cuts time and fat.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 222 |
| pro | 32 g |
| total fat | 9 g |
| sat. fat | 2 g |
| carb | 2 g |
| fibre | trace |
| chol | 85 mg |
| sodium | 174 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 4% |
| vit A | 2% |
| folate | 2% |
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4 boneless skinless chicken breasts
1/4 cup (50 mL) prepared antipasto
1/4 cup (50 mL) shredded Asiago cheese
1 tbsp (15 mL) vegetable oil
Pinch each salt and pepper
Preparation:
Holding knife horizontally, cut chicken in half almost but not all the way through; open like book. Spread antipasto over 1 side; sprinkle with cheese. Fold uncovered half over cheese. Brush outsides with oil; sprinkle with salt and pepper.
Heat top-and-bottom grill according to manufacturer's instructions. Grill chicken until no longer pink inside, 5 to 8 minutes. Or grill on greased indoor grill or grill pan over medium-high heat, turning once, 12 minutes.
Additional Information
-
Variations
Indoor Grilled Chili Chicken Breasts: Replace antipasto and Asiago cheese with 2 tbsp (25 mL) Thai-style sweet chili sauce or pesto.Indoor Grilled Black Bean Chicken Breasts: Replace antipasto and Asiago cheese with 4 tsp (20 mL) black-bean-and-garlic sauce.
Source
Canadian Living Magazine: November 2004
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