Deborah's Grilled Chicken
Recipe information
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Cooking:
30 min.
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Servings per container:
6
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Source:

Ingredients for - Deborah's Grilled Chicken

1. Skinless, boneless chicken breast halves - 6
2. Olive oil, divided - 1 tablespoon
3. Garlic salt - ¼ teaspoon
4. Roma (plum) tomatoes, chopped - 3
5. Chopped fresh basil - ½ cup
6. Chopped green onions - ¼ cup
7. Garlic, minced - 2 cloves
8. Salt - ½ teaspoon
9. Ground black pepper - ⅛ teaspoon
10. Lemon juice - 1 tablespoon
11. Grated Parmesan cheese - ¼ cup
12. 8x8-inch squares of heavy duty aluminum foil - 6

How to cook deliciously - Deborah's Grilled Chicken

1. Stage

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

2. Stage

Place the chicken breast halves between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/2 inch. Brush each chicken breast with olive oil, and sprinkle with a pinch of garlic salt.

3. Stage

Grill the chicken breasts on the preheated grill until the meat is no longer pink inside and the chicken has good grill marks, 5 to 8 minutes per side. Move chicken to a cooler part of the grill to keep warm.

4. Stage

While the chicken is cooking, mix together the tomatoes, basil, green onions, garlic, salt, black pepper, and lemon juice in a bowl.

5. Stage

Place an 8-inch square piece of aluminum foil onto the grill, and move a cooked chicken breast onto the foil. Top the chicken breast with about 1/4 cup of the tomato mixture, and sprinkle the topping with about 2 teaspoons of Parmesan cheese. Repeat for the other pieces of chicken.

6. Stage

Close the lid on the grill, and grill the chicken breasts until the topping is hot, 2 to 3 more minutes.