Italian Style Grilled Chicken with Parmesan and Sun-dried Tomatoes

Name: Italian Style Grilled Chicken With Sun Dried Tomatoes
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

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

Prep Time: 15

Cook Time: 10

Italian Style Grilled Chicken With Sun Dried Tomatoes

Servings: servings

This is a healthy and extremely flavorful way to dress up boneless skinless chicken breasts. Adding just 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 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
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

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

Cuisine Italian, Mediterranean

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