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2 small boneless, skinless chicken breast halves (about 2 1/4 pounds) ADD TO SHOPPING LIST
2 2/3 tablespoons coarsely chopped fresh oregano leaves
2/3 scallions, trimmed and thinly sliced
1 1/3 tablespoons balsamic vinegar
2/3 tablespoons extra virgin olive oil
1/3 teaspoons freshly ground black pepper
1/4 teaspoons salt
Directions
1.Place the chicken breast halves between 2 sheets of plastic wrap. Using a mallet or heavy pan, pound to 3/4" thickness.
2.In a plastic resealable food storage bag, combine the oregano, scallions, vinegar, oil, pepper, and salt. Add the chicken, seal, and turn to coat. Chill for 2 hours.
3.Lightly coat a grill rack with nonstick cooking spray. Preheat the grill to medium for indirect heat. (If using a charcoal grill, position the coals on one half of the grill. If using a gas grill, heat one side to high, the other to low.)
4.Remove the chicken from the marinade, reserving the marinade. Place the chicken on the hottest section of the grill. Cook for 6 minutes, turning once. Move the chicken to the cooler section of the grill and cook for 6 minutes more, turning once, until a thermometer inserted into the thickest part of the breast registers 165°F.
Nutritional Facts per serving
CALORIES 334 CAL
FAT 14.9 G
SATURATED FAT 2.3 G
CHOLESTEROL 98.7 MG
SODIUM 357.6 MG
CARBOHYDRATES 6.4 G
TOTAL SUGARS 3.4 G
DIETARY FIBER 0.4 G
PROTEIN 40 G
2 small boneless, skinless chicken breast halves (about 2 1/4 pounds) ADD TO SHOPPING LIST
2 2/3 tablespoons coarsely chopped fresh oregano leaves
2/3 scallions, trimmed and thinly sliced
1 1/3 tablespoons balsamic vinegar
2/3 tablespoons extra virgin olive oil
1/3 teaspoons freshly ground black pepper
1/4 teaspoons salt
Directions
1.Place the chicken breast halves between 2 sheets of plastic wrap. Using a mallet or heavy pan, pound to 3/4" thickness.
2.In a plastic resealable food storage bag, combine the oregano, scallions, vinegar, oil, pepper, and salt. Add the chicken, seal, and turn to coat. Chill for 2 hours.
3.Lightly coat a grill rack with nonstick cooking spray. Preheat the grill to medium for indirect heat. (If using a charcoal grill, position the coals on one half of the grill. If using a gas grill, heat one side to high, the other to low.)
4.Remove the chicken from the marinade, reserving the marinade. Place the chicken on the hottest section of the grill. Cook for 6 minutes, turning once. Move the chicken to the cooler section of the grill and cook for 6 minutes more, turning once, until a thermometer inserted into the thickest part of the breast registers 165°F.
Nutritional Facts per serving
CALORIES 334 CAL
FAT 14.9 G
SATURATED FAT 2.3 G
CHOLESTEROL 98.7 MG
SODIUM 357.6 MG
CARBOHYDRATES 6.4 G
TOTAL SUGARS 3.4 G
DIETARY FIBER 0.4 G
PROTEIN 40 G
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