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
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