Grilled Chicken Breasts with Artichoke Salsa
- 1 of 4 Heat broiler or prepare grill with hot coals.
- 2 of 4 Finely chop drained artichoke hearts in food processor or by hand. Transfer to small bowl. Add salsa and 1 tablespoon of the reserved marinade. Season to taste with salt and pepper.
- 3 of 4 Pound chicken breasts between sheets of plastic wrap to uniform thickness of about 1/2 inch. Brush lightly with some of remaining artichoke marinade.
- 4 of 4 Broil or grill 4 inches from heat until browned and no longer pink in center, 2 to 3 minutes per side. Serve chicken topped with artichoke salsa.
Servings Per Recipe: 4
Per Serving: 577 mg sodium, 5 g carb., 5 g Fat, total, 123 kcal cal., 37 mg chol., 14 g pro.