Marinated chicken goes Italian when served with this chunky homemade salsa.
cans (15 oz each) Progresso™ chickpeas (garbanzo beans), drained
cans (2 1/2 oz each) sliced ripe olives, drained
medium bell peppers, chopped (2 cups)
medium tomatoes, seeded and chopped (1 1/2 cups)
small red onion, chopped (1/4 cup)
cup chopped fresh parsley
cups Italian dressing
boneless skinless chicken breasts (3 lb)
To make salsa, in large bowl, mix beans, olives, bell peppers, tomatoes, onion, parsley and 1 cup of the dressing until well blended. Cover and refrigerate 1 hour.
Heat coals or gas grill for direct heat. Brush chicken with remaining 1/4 cup dressing.
Cover and grill chicken over medium heat 15 to 20 minutes, turning and brushing with dressing occasionally, until juice of chicken is clear when center of thickest part is cut (170°F). Serve chicken with salsa.
You'll want to make plenty of salsa so you can serve it over other cuts of fish and poultry. You can even use it as a sauce for hot cooked pasta or as a dressing for chilled pasta salads.
To sauté, brush chicken with Italian dressing. Heat 10-inch nonstick skillet over medium-high heat. Cook chicken breasts in skillet 15 to 20 minutes, turning once and brushing with dressing occasionally, until juice of chicken is clear when center of thickest part is cut (170°F).
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
- 155 ),
% Daily Value
- Total Fat
- 17 g
- 17 %
- (Saturated Fat
- 2 g,
- 2 %
- 75 mg
- 75 %;
- 460 mg
- 460 %;
- Total Carbohydrate
- 19 g
- 19 %
- (Dietary Fiber
- 5 g
- 5 %
- 32 g
- 32 %
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 1 Vegetable; 4 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.