Ingredients: 
4 (4 ounce) boneless chicken breast halves
1/2 cup lite balsamic vinaigrette dressing
12 larege fresh basil leaves
2 ounces low-fat skim mozzarella cheese, cut into four slices
2 1/2 cups grape tomatoes, halved
4 tablespoons shredded Parmesan cheese

Yield: 
4 servings

Directions: 

Place chicken breasts into a 1 gallon zip close plastic bag. Pour 1/4 cup of dressing over chicken. Marinate in refrigerator for 30 minutes. Preheat oven to 400 degrees F. Remove chicken breasts from marinade. Discard bag and marinade. Make a deep slice into one long side of each chicken breast half, being careful not to cut through to the opposite side. Fill each chicken breast pocket with 2 basil leaves, 1 slice of mozzarella cheese, and two grape tomato halves. Place chicken on one side of rimmed baking sheet sprayed with nonstick spray; and tomatoes to the other side of baking sheet. Sprinkle each breast half with 1 tablespoon of Parmesan cheese. Bake 30 minutes or until chicken reaches an internal temperature of 165 degrees F. Cut remaning basil leaves into thin slices and toss with remaining dressing and roasted tomatoes. Serve chicken topped with tomato mixture.


Nutritional Analysis: 
220 calories
6 g fat
3 g saturated fat
85 mg cholesterol
720 mg sodium
10 g carbohydrate
1 g fiber
5 g sugar
31 g protein

Mozzarella Basil Chicken with Roasted Grape Tomatoes - Plate it Up! Kentucky Proud

Kentucky Proud Project
County Extension Agents for Family and Consumer Sciences 
University of Kentucky, Dietetics and Human Nutrition Students

June, 2015


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