Summertime Chicken

By daiseyduck

Whether you cook the chicken on the barbecue grill or under the broiler, the fresh tomato, basil, and mozzarella cheese topping offers a mix of summer's best flavors.

Ingredients

• Chicken:
• 11 container (8 ounces) low-fat plain yogurt
• 3 tablespoons
• balsamic vinegar
• 8 thin-cut boneless, skinless chicken breast halves (bout 1-1/2 pounds total)
• Tomato-Mozzarella Topping:
• 1 tablespoon
• olive oil
• 1 medium-size
• onion, cut into 16 wedges
• 1/4 cup
• balsamic vinegar
• 2 tablespoons
• water
• 1 pound
• plum tomatoes, cored, seeded, chopped (about 4 cups)
• 1 teaspoon
• salt
• 1/2 teaspoon
• black pepper
• 1 1
• piece (8 ounces) fresh mozzarella cheese, cut into 1/2-inch dice
• 1 cup
• loosely packed basil leaves, chopped

Details

Servings 6
Preparation time 15mins
Cooking time 50mins
Adapted from bl169w.blu169.mail.live.com

Preparation

Step 1

1.
Chicken: In a small bowl, whisk together the yogurt and the 3 tablespoons vinegar until well blended. In a plastic food-storage bag, combine the chicken and yogurt mixture; seal and turn to coat. Refrigerate 20 minutes to marinate.
2.
Meanwhile, heat a broiler, or prepare an outdoor grill with medium-hot coals, or heat a gas grill to medium-hot.
3.
Tomato-Mozzarella Topping: In large skillet, heat the oil over medium heat. Add the onion; saute for 5 minutes or until slightly softened; the wedges will fall apart into pieces. Add the 1/4 cup balsamic vinegar and the water. Bring to a simmer. Reduce the heat to medium-low; cook until the liquid has reduced to a sauce and onion is tender, about 7 minutes.
4.
Increase heat to medium-high. Add tomatoes, salt and pepper; cook 2 minutes. Remove skillet from heat; let cool 2 to 3 minutes. Stir in mozzarella and chopped basil.
5.
Remove chicken from bag; discard marinade. Gently rinse chicken and pat dry.
6.
Broil or grill chicken about 4 inches from heat 3 to 4 minutes per side or until internal temperature