Ingredients
4 boneless skinless chicken breast halves (6 ounces each)
1/2 cup reduced-fat balsamic vinaigrette
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup marinara sauce
16 fresh basil leaves
2 plum tomatoes, thinly sliced lengthwise
1 cup frozen artichoke hearts, thawed and chopped
3 green onions, chopped
1/4 cup shredded part-skim mozzarella cheese
Directions
Flatten chicken to 1/2-in. thickness. In a large bowl, combine vinaigrette and garlic.
Add chicken; turn to coat. Cover; refrigerate 30 minutes. Drain and discard marinade.
Sprinkle chicken with salt and pepper.
On a lightly greased grill rack, grill chicken, covered, over medium heat or broil 4 in.
from heat 5 minutes. Turn; top with marinara, basil, tomatoes, artichokes, onions and cheese.
Cover and cook until chicken is no longer pink and cheese is melted, 5-6 minutes.
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