This recipe calls for part-skim-milk mozzarella, not only because it's lower in calories but also because it melts more slowly and holds its shape better than the fresh whole-milk kind.Plus: More Chicken Recipes and Tips

Marcia Kiesel
June 2004

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Recipe Summary

Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Light a grill. In a small bowl, combine the onion with 3 tablespoons of olive oil, the vinegar, garlic, jalapeño and basil. Season the dressing with salt and pepper.

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  • Thread six 12-inch metal skewers with the tomatoes, alternating with the mozzarella after every 2 tomatoes. Brush the chicken with olive oil and season with salt and pepper.

  • Grill the chicken over a hot fire until just cooked through, about 4 minutes. Transfer to a platter. Grill the skewers over a hot fire, turning once, until the cheese is lightly charred and just starting to melt, 1 minute. Slide the tomatoes and cheese from the skewers onto the platter. Drizzle 2 tablespoons of the dressing over the chicken and pass the remaining dressing at the table.

Notes

One Serving:

340 cal, 14.1 gm fat, 4.5 gm saturated fat, 12 gm carb, 3 gm fiber.

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