How to make the best grilled chicken breasts ever: 1. Marinate in sun-dried tomato vinaigrette with fresh oregano and sliced lemons. 2. Grill. (That's it!)
What You Need
Original recipe yields 4 servings
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing made with Extra Virgin Olive Oil
1 Tbsp. chopped fresh oregano
1 lemon, cut into 8 slices, divided
4 small boneless skinless chicken breast s (1 lb.)
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Let's Make It
Add dressing, oregano and 4 lemon slices to large resealable plastic bag; seal bag. Squeeze bag to release juices from lemon slices. Add chicken; seal bag. Turn to evenly coat chicken breasts. Refrigerate 30 min. to marinate.
Heat grill to medium heat. Remove chicken from marinade; discard bag, marinated lemon slices and marinade. Grill chicken 5 to 7 min. on each side or until done (165°F), adding remaining lemon slices to the grill for the last 2 min.
Serve chicken topped with grilled lemon slices.
Set the timer in the kitchen for 5 min. on each side so you don't forget to turn the chicken. Don't overcook the chicken - grill just until the juices run clear.
Chicken can be marinated in refrigerator up to 24 hours, or in freezer up to 3 months. If frozen, the chicken will marinate as it thaws in the refrigerator.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 3g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.