Provolone-Smothered Chicken

Provolone-Smothered Chicken

Make these easy basil, tomato and cheese-topped marinated chicken breasts in your contact grill. Serve as-is or on toasted French bread slices.

Prep Time

25

Minutes

Total Time

55

Minutes

Makes

4

servings

4
boneless skinless chicken breast halves (about 1 1/4 lb)
1/2
cup zesty Italian dressing
1/2
teaspoon garlic pepper blend
2
tablespoons chopped fresh basil leaves
4
thin slices tomato
4
slices (1/2 to 3/4 oz each) provolone cheese
  1. Place chicken in shallow dish. Pour dressing over chicken. Cover and refrigerate about 30 minutes.
  2. Heat closed medium-size contact grill for 5 minutes. Remove chicken from marinade; reserve marinade. Sprinkle chicken with garlic pepper. Place chicken on grill. Close grill. Grill 4 to 6 minutes, brushing with marinade once, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard remaining marinade.
  3. Sprinkle each chicken breast with basil; top with tomato and cheese. Let stand on grill 3 to 5 minutes or until cheese is melted.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
For a nice change of flavor, you could use mozzarella cheese instead of the provolone and substitute Caesar dressing for the Italian.
Serve the cheese-topped chicken on toasted French bread slices with lettuce and sliced red onion.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 250
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 4g,
    • Trans Fat 0g),
  • Cholesterol 95mg;
  • Sodium 270mg;
  • Total Carbohydrate 2g
    • (Dietary Fiber 0g,
    • Sugars 1g),
  • Protein 35g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 5 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.