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4 boneless skinless chicken breasts -- flattened
1/4 cup Balsamic vinegar
1/4 cup olive oil
2 tablespoons dried italian seasoning -- (2 to 3)
2 cloves garlic -- crushed and finely minced
1 ripe tomatoes -- sliced thinly (1 to 2)
1/4 cup grated parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper
How To Prepare:
Mix oil, vinegar, garlic and italian seasonings and pour over the chicken in a shallow bowl or zip-lock bag. Marinate 6 hours or overnight (longer IS better on this one). When ready to cook, preheat your Foreman grill and cook chicken breast 2-3 minutes or until done, then top with sliced tomatoes. Close grill and let cook 30 seconds, then spread 1T of the cheese over top and close grill for 10 seconds (cheese does tend to stick - you can brush some olive oil on the top grill to help with this right before you close on the cheese). Serve hot with a loaded salad.
One tip: if you rub dried herbs between your hands before using them, it releases the oils and makes them much more flavorful.
I've done this and added 1 thin slice of mozzarella on the chicken, but under the tomatoes then continue like the recipe says- very tasty.
Carbs per serving - include all nutritional information if known: