Balsamic Glazed Grilled Chicken
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 122.0
- Total Fat: 4.5 g
- Cholesterol: 47.8 mg
- Sodium: 65.1 mg
- Total Carbs: 0.5 g
- Dietary Fiber: 0.1 g
- Protein: 19.1 g
View full nutritional breakdown of Balsamic Glazed Grilled Chicken calories by ingredient
Introduction
I was given these ingredients on my menu and thought of a way to get hubby to eat a little healthier too. He just loved the marinade. I was given these ingredients on my menu and thought of a way to get hubby to eat a little healthier too. He just loved the marinade.Number of Servings: 14
Ingredients
-
3 big chicken breast, boneless skinless about 3 pounds
4 tbsp balsamic vinegar made with grapes, 100 calorie/2 tbsp
2 tbsp vegetable oil
1 tsp each garlic powder, ground rosemary, black pepper and mustard powder
1 tbsp parlsey
Directions
In a medium mixing bowl whisk together oil, vingear, and spices until well combined. Set aside.
On seprate cutting mat, slice chicken breast lengthwise into 3 slices. Then with plastic baggies and meat mallot, pound to 1/4 inch thick and flat. They should be double in size and flat like a pancake.
Place cutlets in marinade and cover. Chill for abot 30 minutes to let flavors blend.
Grill outside or inside using grill pan 3-4 minutes a side until done.
Serve over salad greens, with baked potato or with brown rice and green beans.
Serving Size: Makes 14, 3 oz servings.
Number of Servings: 14
Recipe submitted by SparkPeople user ALANSBUTTERBEAN.
On seprate cutting mat, slice chicken breast lengthwise into 3 slices. Then with plastic baggies and meat mallot, pound to 1/4 inch thick and flat. They should be double in size and flat like a pancake.
Place cutlets in marinade and cover. Chill for abot 30 minutes to let flavors blend.
Grill outside or inside using grill pan 3-4 minutes a side until done.
Serve over salad greens, with baked potato or with brown rice and green beans.
Serving Size: Makes 14, 3 oz servings.
Number of Servings: 14
Recipe submitted by SparkPeople user ALANSBUTTERBEAN.