Grilled Chicken with Italian Salsa

Grilled Chicken with Italian Salsa

Marinated chicken goes Italian when served with this chunky homemade salsa.

Prep Time

30

Minutes

Total Time

1:30

Hr:Mins

Makes

12

servings

2
cans (15 oz each) Progresso® chick peas (garbanzo beans), drained
2
cans (2 1/2 oz each) sliced ripe olives, drained
2
medium bell peppers, chopped (2 cups)
2
medium tomatoes, seeded and chopped (1 1/2 cups)
1
small red onion, chopped (1/4 cup)
1/4
cup chopped fresh parsley
1 1/4
cups Italian dressing
12
boneless skinless chicken breasts (3 lb)
  1. 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.
  2. Heat coals or gas grill for direct heat. Brush chicken with remaining 1/4 cup dressing.
  3. 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.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Planned-Overs
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.
Variation
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:

1 Serving (1 Serving)
  • Calories 335
    • (Calories from Fat 155 ),
  • Total Fat 17 g
    • (Saturated Fat 2 g,),
  • Cholesterol 75 mg;
  • Sodium 460 mg;
  • Total Carbohydrate 19 g
    • (Dietary Fiber 5 g,
  • Protein 32 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1 Vegetable;
    • 4 Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.