Grilled Basil Chicken

Lori Hayes Byrd

3 tablespoons red wine vinegar

3 tablespoons olive oil

2 tablespoons chopped red onion

2 tablespoons minced fresh basil

1 garlic clove, minced

¼ teaspoon salt

¼ teaspoon pepper

4 boneless skinless chicken breast halves (6 ounces each)

Grilled romaine, optional

In a large resealable plastic bag, combine the first seven ingredients. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight.

Drain chicken, discarding marinade. Grill chicken, covered, over medium heat or broil 4 in. from heat 5 to 7 minutes on each side or until a thermometer reads 165°. If desired, serve over grilled romaine.

Freeze option: Freeze chicken with marinade in a resealable plastic freezer bag. To use, thaw in refrigerator overnight. Drain chicken, discarding marinade. Grill as directed.

Nutrition Facts

1 chicken breast half : 231 calories, 9g fat (2g saturated fat), 94mg cholesterol, 156mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 34g protein. Diabetic Exchanges: 5 lean meat, 1 fat.

Source www.tasteofhome.com/recipes/grilled-basil-chicken/

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