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Ingredients
Grilled Chicken:
4 boneless, skinless chicken breasts
3 tablespoons extra virgin olive oil
2 tablespoon balsamic vinegar
4 teaspoons kosher salt
Coarsely ground black pepper
Red Pepper Sauce:
2 grilled red bell peppers (about 2 pounds)
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
¼ teaspoon salt
Coarsely ground black pepper
4 ounces crumbled feta cheese
Instructions
4 boneless, skinless chicken breasts
3 tablespoons extra virgin olive oil
2 tablespoon balsamic vinegar
4 teaspoons kosher salt
Coarsely ground black pepper
Red Pepper Sauce:
2 grilled red bell peppers (about 2 pounds)
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
¼ teaspoon salt
Coarsely ground black pepper
4 ounces crumbled feta cheese
1. To prepare chicken, place chicken, olive oil, vinegar, salt and pepper in a zip-top plastic bag; place in refrigerator and marinate 2 to 24 hours.
2. To prepare sauce, place grilled peppers, oil, vinegar, salt and pepper in a food processor or blender; purée until smooth.
3. Remove chicken from marinade; discard marinade. Grill chicken 7 minutes, turn, top with feta and cook 7 more minutes or until thoroughly cooked.
4. Arrange spinach on serving plate, top with chicken and serve with red pepper sauce. Serves 4.
Recipe by Deborah Krasner, Putney, Vt.
Nutritional Information
2. To prepare sauce, place grilled peppers, oil, vinegar, salt and pepper in a food processor or blender; purée until smooth.
3. Remove chicken from marinade; discard marinade. Grill chicken 7 minutes, turn, top with feta and cook 7 more minutes or until thoroughly cooked.
4. Arrange spinach on serving plate, top with chicken and serve with red pepper sauce. Serves 4.
Recipe by Deborah Krasner, Putney, Vt.
Per serving: 390 calories, 22g fat, 33g prot., 14g carbs., 5g fiber, 1240mg sodium.
