1/1 Photo of Saint-Tropez Grilled Chicken from C. S. P. N.
Entered for safe-keeping, found in CSPN Nutrition Action Newsletter June 2011. For a vegetarian version, use grilled vegetables instead of chicken: mushrooms, peppers, eggplant, onion, and zucchini).
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- 1Make the marinade by whisking together the vinegar, mustard, honey, garlic, pepper, and oil in a small sauce pan. Bring to a boil and simmer until slightly thickened, 3 to 5 minutes. Set aside.
- 2Put the chicken breasts in a heavy plastic bag and pound to an even 1/2" thickness. Grill the chicken on a well-seasoned, medium-hot grill until cooked through, about 3 minutes per side. Allow to rest for 5 minutes, then slice across the grain. Toss the chicken slices with the cooked marinade.
- 3Roughly chop the basil and arugula and toss with the sun-dried tomatoes. Arrange the chicken slices on a platter and top with the basil-arugula mix.
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Nutritional Facts for Saint-Tropez Grilled Chicken from C. S. P. N.
Serving Size: 1 (230 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 247.4
- Calories from Fat 51
- Total Fat 5.7 g
- Saturated Fat 1.1 g
- Cholesterol 108.9 mg
- Sodium 267.3 mg
- Total Carbohydrate 9.6 g
- Dietary Fiber 1.0 g
- Sugars 6.5 g
- Protein 37.6 g