Start to Finish: 15 minutes, plus marinating
Yield: 4 servings
4 chicken breasts cutlets, about 5 ounces each
1/3 cup rose wine (or fruity white wine)
1 tablespoon olive oil
1 tablespoon dried herbes de Provence (or mix of oregano, marjoram and thyme)
¼ cup jarred roasted sweet red peppers, sliced, oil drained
¼ cup high-quality olives
1 tablespoon balsamic syrup(asterisk)
Kosher salt
Black pepper
In a bowl or resealable plastic bag, place the chicken, wine, olive oil, herbes de Provence, salt and pepper and mix well to coat the chicken breasts. Let marinate for at least 30 minutes at room temperature or up to 8 hours refrigerated, allowing the final 30 minutes to be at room temperature. When ready to cook, heat the grill (or a grill pan, if indoors) to medium high and lightly oil the grates. Lightly blot excess marinade off the chicken breasts and grill until cooked through and meat is 160 degrees on a meat thermometer, about 4-5 minutes per side. (Using a meat thermometer will help avoid overcooking.) Remove the chicken from the grill and place directly on warmed dish or platter. Top with the roasted red peppers and olives and drizzle with the balsamic syrup. Let chicken rest a few minutes, and serve. (For a quick homemade balsamic syrup: boil about ¼ cup of balsamic vinegar with ½ teaspoon of brown sugar in a small saucepan until reduced by half.)
Nutrition information per serving: 241 calories; 91 calories from fat; 10 g fat (2 g saturated; 0 g trans fats); 86 mg cholesterol; 436 mg sodium; 5 g carbohydrate; 1 g fiber; 2 g sugar; 27 g protein.
Melissa d’Arabian, Associated Press
