Saint-Tropez Grilled Chicken from C. S. P. N.

READY IN: 22mins
Recipe by KateL

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).

Top Review by breezermom

Totally delicious! The balsamic reduction is wonderful....I'll make it often. The arugula and sun-dried tomatoes were the icing on the cake. Fabulous! Thanks for sharing.....made for Photo Tag game.

Ingredients Nutrition

Directions

  1. Make 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.
  2. Put 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.
  3. Roughly 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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