1.5 lbs boneless chicken breasts, cut into thin cutlets
2 Tbsp store-bought pesto (add more if desired)
3 ripe plum tomatoes, sliced
1 tbsp Balsamic glaze or vinegar
Salt & pepper
- Heat a gas grill to medium heat. Season chicken with salt, pepper, drizzle of olive oil and lemon juice.
- Cook chicken on both sides until cooked through, about 4 to 6 minutes total. Transfer chicken to oven proof dish.
- Meanwhile, preheat broiler in oven. (You can skip this step if desired and go to step 4 and serve immediately without placing under broiler).
- Top each chicken breast cutlet with sliced tomatoes and pesto. Place under broiler for 3 to 4 minutes. Remove from oven, drizzle with balsamic glaze and top with chopped basil.
- Serve immediately.
(6oz chicken & topping):273 Calories; 65g carbohydrate; 10g Fat; 46g protein; 629mg sodium; 2g fiber
Recipe by: Jaqueline Gomes, RDN, MBA