Springtime Chicken

MAKES: 8 servings

MARINATE: 20 minutes

COOK: 30 minutes

Chicken

1 8-ounce container low-fat plain yogurt

3 tablespoons balsamic vinegar

8 thin-cut boneless, skinless chicken-breast halves (about 1 ½ pounds total)

Tomato-Mozzarella Topping

1 tablespoon extra-virgin olive oil

1 medium-size onion, cut into 16 wedges

¼ cup balsamic vinegar

2 tablespoons water

1 pound plum tomatoes, cored, seeded and chopped (about 4 cups)

1 teaspoon salt

½ teaspoon black pepper

8 ounces fresh mozzarella cheese, cut into ½ inch dice

1 cup loosely packed fresh basil leaves, chopped

In a small bowl, whisk together yogurt and balsamic vinegar until well blended. In a plastic food-storage bag, combine chicken and yogurt mixture; seal and trun to coat. Marinate in refrigerator for 20 minutes. Meanwhile, heat gas grill (or grill pan) to medium-high or prepare charcoal grill with medium-hot coals.

In a large skillet, heat oil over medium heat. Add onion; sauté 5 minutes, or until slightly softened (the wedges will fall apart into pieces). Add balsamic vinegar and water. Bring to a simmer. Reduce heat to medium-low; cook about 7 minutes, or until liquid is reduced and onion is tender. Increase heat to medium-high. Add tomato, salt and pepper; cook for 2 minutes. Remove skillet from heat; let cool for 2 to 3 minutes. Stir in mozzarella and basil.

Remove chicken from bag; discard marinade. Gently rinse chicken; pat dry with paper towels. Grill, turning once, for 6 to 8 minutes per side, or until internal temperature registers 170 degrees on an instant-read meat thermometer inserted in centers. Serve immediately, with topping, or let cool to room temperature.

NUTRITION FACTS PER SERVING

224 calories

24g protein

6g carbohydrate

11g fat (6g saturated)

1g fiber