Grilled Chicken with Sun-Dried Tomatoes and Parmesan

Name: Grilled Chicken With Sun Dried Tomatoes and Parmesan
Prep time: 15 min
Cook time: 10 min
Ingredients: 2 boneless (skinless chicken breasts); 1 clove garlic (sliced thin); 1/4 cup red wine vinegar; 3 tablespoons chopped sun-dried tomatoes (divided); 2 tablespoons olive oil; 1 teaspoon onion flakes; juice from one small lemon; 1-2 teaspoons crushed red pepper flakes; 1 tablespoon dried oregano; 1 teaspoon fennel seeds; 1 tablespoon coarse ground salt; 2 small pats butter (approximately 1 teaspoon each); 1 teaspoon anchovy paste; 1 tablespoon grated Parmesan cheese; 1 teaspoon Italian seasoning

This recipe for grilled chicken with sun-dried tomatoes and Parmesan is a healthy and extremely flavorful way to dress up boneless skinless chicken breasts. Adding a small amount of butter on top, and using grated Parmesan for a garnish keeps the fat and calories down.

Don’t skip the anchovy paste. It may seem like a weird ingredient, but it it dissolves completely into the marinade and adds a lot of flavor. The lemon juice will appear to cook the chicken a bit, turning it white in the marinating bag, this is normal.

The chicken needs at least 4 to 6 hours to marinate, so this is a great recipe to start in the morning for a weeknight dinner.

Italian style grilled boneless/skinless chicken breast with sun dried tomatoes, Parmesan and a pat of butter

Prep Time: 15

Cook Time: 10

Grilled Chicken With Sun Dried Tomatoes and Parmesan

Servings: servings

Author: Jackie Alpers

Don't skip the anchovy paste. It may seem like a weird ingredient, but it adds a lot of flavor. Also, don't be alarmed, the lemon juice will appear to cook the chicken a bit, turning it white in the marinating bag.

Ingredients

2 boneless skinless chicken breasts
1 clove garlic sliced thin
¼ cup red wine vinegar
3 tablespoons chopped sun-dried tomatoes divided
2 tablespoons olive oil
1 teaspoon onion flakes
juice from one small lemon
1-2 teaspoons crushed red pepper flakes
1 tablespoon dried oregano
1 teaspoon fennel seeds
1 tablespoon coarse ground salt
2 small pats butter approximately 1 teaspoon each
1 teaspoon anchovy paste
1 tablespoon grated Parmesan cheese
1 teaspoon Italian seasoning

Instructions

Place the chicken breasts between two pieces of plastic wrap and pound to about 1/2 inch thickness with a mallet, then put them in a resealable plastic bag with all of the marinade ingredients, using only 2 of the 3 tablespoons sun-dried tomatoes. Refrigerate for at least 4-6 hours.
Grill over medium until cooked throughout, about 5 minutes on each side.
To serve, top each chicken breast with a small pat of butter and sprinkle with remaining tablespoon of chopped sun-dried tomatoes and parmesan cheese.

Course chicken, dinner

Cuisine Italian, Mediterranean

Diet Diabetic, Gluten Free, Low Calorie

Keyword grilled chicken with sun dried tomatoes

Hungry for More? Buy the Unofficial Elf Cookbook, The Unofficial Yellowstone Cookbook and the Taste of Tucson Cookbook!