Ingredients

Prep 15 minutes | Marinate 20 minutes | Cook 14 minutes
  • 1 package of low-fat plain yogurt
  • 3 Tbsp ABQ Olive Oil Company Neapolitan Herb Dark Balsamic
  • 8 boneless, skinless chicken cutlets
  • 1 medium onion
  • 1 Tbsp ABQ Olive Oil Company Basil Olive Oil
  • 4 cups chopped plum tomatoes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 8 oz cubed mozzarella
  • 1 cup chopped basil

Directions

Combine 1 pkg (8oz) low-fat plain yogurt and 3 Tbsp ABQ Olive Oil Company Neapolitan Balsamic vinegar in a reseal able plastic bag. Add 8 thinly sliced boneless, skinless chicken cutlets (about 1 ½ lbs) and refrigerate 20 minutes.

Heat 1 Tbsp ABQ Olive Oil Company Basil Olive Oil in a skillet over medium heat. Add 1 medium onion, cut into 16 wedges and cook 5 minutes. Add ¼ cup Neapolitan Herb balsamic vinegar and 2 Tbsp water. Simmer 7 minutes, until thickened.

Add 4 cups chopped plum tomatoes (about 1lb), 1 tsp salt and ½ tsp ABQ Olive Oil Company cracked black pepper; cook 2 minutes. Cool slightly and stir in 8oz cubed mozzarella and 1 cup chopped basil.

Meanwhile, broil or grill marinated chicken 3 to 4 minutes per side. Spoon about ¼ cup tomato mixture over each cutlet and serve with a tossed green salad.

Makes 8 servings