FOREMAN FNATICS

SUN-DRIED TOMATO & ASIAGO GRILLED CHICKEN
From Chef Jeff Mauro for the Smokeless Grill Series

Hearty and flavorful. The spinach and sun-dried tomatoes are complemented by the nutty flavor of Asiago, making a delicious and light topping for the grilled chicken breasts.



INGREDIENTS

  • 4 6-8-oz. boneless, skinless chicken breasts
  • 1 4-oz. jar sundried tomato spread
  • 1 cup shredded Asiago cheese
  • 4 oz. baby spinach
  • 4-8 cherry tomatoes
  • Garlic salt
  • Balsamic reduction drizzle
  • Fresh basil

DIRECTIONS

  1. Lay the chicken breasts out on a cutting board, pound to flatten.
  2. Season with garlic salt and pepper, and place in refrigerator for 1 hour to firm up.
  3. Mix together sun-dried tomato spread, Asiago, and spinach in a bowl until uniform. Season to taste.
  4. Preheat George Foreman® Smokeless Grill Series to Medium-High.
  5. Grill one side of chicken for about 5-7 minutes until golden brown. Once side is ready, flip chicken and top with mixture. Continue cooking until the thickest part of breast registers 165°F, being careful not to take the temperature of the mixture.
  6. Move chicken to cutting board, loosely tent with foil and let rest for 5 minutes. Once properly rested, drizzle with balsamic reduction and top with fresh basil.

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