I clipped this recipe out of Fitness Magazine years ago...finally got around to trying it. Healthy & delicious! This is the full recipe, but I cut it in half for Nick and I. I had leftover tomatoes, basil & mozzarella, so I made tomato caprese salad...yum!
Ingredients - Chicken
1 8-ounce container low-fat plain yogurt (I used Greek)
3 Tbsp balsamic vinegar
8 thin-cut boneless, skinless chicken-breast halves (about 1-1/2 lb)
Ingredients - Tomato-Mozzarella Topping
1 Tbsp EVOO
1 medium-sized onion, cut into 16 wedges
1/4 cup balsamic vinegar
2 Tbsp water
1 lb plum tomatoes, cored, seeded & chopped (about 4 cups)
1 tsp salt
1/2 tsp black pepper
8 ounces fresh mozzarella cheese, cut into 1/2-inch dice
1 cup loosely packed fresh basil leaves, chopped
In a small bowl, whisk together yogurt and balsamic vinegar until well blended. In a plastic food-storage bag, combine chicken & yogurt mixture; seal and turn to coat. Marinate in refrigerator for 20 minutes. Meanwhile, heat grill to medium-high.
In a large skillet, heat oil over medium heat. Add onion; saute 5 minutes, or until slightly softened. 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-high. Add tomato, salt and pepper; cook for 2 minutes. Remove skillet from heat; let cool for 2 to 3 minutes. Stir in mizzarella and basil.
Remove chicken from bag; discard marinade. Gently rinse chicken; pat dry with paper towels. Grill, turning once, for 6 to 8 minutes per side, or until internal temperature registers 170 degrees.
Serve immediately, with topping, or let cool to room temperature.