Margherita Chicken

• 4 boneless skinless chicken breast halves (6 ounces each)
• 1/2 cup reduced-fat balsamic vinaigrette
• 3 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup marinara sauce
• 16 fresh basil leaves
• 2 plum tomatoes, thinly sliced lengthwise
• 1 cup frozen artichoke hearts, thawed and chopped
• 3 green onions, chopped
• 1/4 cup shredded part-skim mozzarella cheese

1. Flatten chicken to 1/2-in. thickness. In a large bowl, combine vinaigrette and garlic. Add chicken; turn to coat. Cover; refrigerate 30 minutes. Drain and discard marinade. Sprinkle chicken with salt and pepper.
2. On a lightly greased grill rack, grill chicken, covered, over medium heat or broil 4 in. from heat 5 minutes. Turn; top with marinara, basil, tomatoes, artichokes, onions and cheese. Cover and cook until chicken is no longer pink and cheese is melted, 5-6 minutes.

chicken breast halves, vinaigrette, garlic, salt, pepper, marinara sauce, basil, tomatoes, frozen artichoke hearts, green onions, mozzarella cheese

Taken from www.tasteofhome.com/recipes/margherita-chicken/ (may not work)