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Deborah's Grilled Chicken
Deborah's Grilled Chicken
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Grilled chicken topped with savory tomato-basil and Parmesan.
Ingredients:
  • 6 skinless, boneless chicken breast halves
  • 1 tablespoon olive oil, divided
  • 0.25 teaspoon garlic salt
  • 3 roma (plum) tomatoes, chopped
  • 0.5 cup chopped fresh basil
  • 0.25 cup chopped green onions
  • 0.125 teaspoon ground black pepper
  • 1 tablespoon lemon juice
  • 0.25 cup grated Parmesan cheese
  • 6 8x8-inch squares of heavy duty aluminum foil
Instructions:
  • Get your outdoor grill ready at medium-high heat and give the grate a light coating of oil.
  • Place the chicken breast halves between two sheets of plastic wrap on a sturdy surface. Gently pound the chicken with a meat mallet until it reaches a thickness of about 1/2 inch. Brush each chicken breast with olive oil and sprinkle with garlic salt.
  • Grill the chicken breasts on high heat until they are cooked through and have beautiful grill marks, about 5 to 8 minutes per side. Once done, transfer the chicken to a cooler section of the grill to stay warm.
  • Combine the tomatoes, basil, green onions, garlic, salt, black pepper, and lemon juice in a bowl while the chicken is cooking.
  • Lay out an 8-inch square piece of aluminum foil on the grill. Transfer a cooked chicken breast onto the foil. Spread about 1/4 cup of the tomato mixture over the chicken breast and sprinkle about 2 teaspoons of Parmesan cheese on top. Repeat for the remaining chicken pieces.
  • Grill the chicken breasts with the lid closed until the topping is hot, 2 to 3 more minutes.

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