Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| ¼ c. Hunt's ketchup | ||
| ¼ c. Worcestershire sauce | ||
| ¼ c. white wine vinegar | ||
| ¼ c. honey | ||
| 2 tbsp. La Choy lite soy sauce | ||
| 2 clove(s) garlic, finely chopped | ||
| 6 boneless skinless chicken breast halves | ||
| Pam grilling spray | ||
| 1 (14.5 oz) can Hunt's petite diced tomatoes, drained | ||
| 1 c. finely chopped fresh pineapple, mango or papaya (or combination) | ||
| ¼ c. finely chopped red onion | ||
| 1 tbsp. chopped fresh cilantro |
Directions
- Combine ketchup, Worcestershire sauce, vinegar, honey, soy sauce and garlic in large resealable plastic bag; blend well. Pound chicken with meat mallet to even out thickness for more even cooking. Add chicken to bag; seal. Turn to coat evenly with ketchup marinade. Refrigerate 2 hours or overnight.
- Spray cold grill and utensils with grilling spray. Preheat grill to medium heat. Combine drained tomatoes, pineapple, onion and cilantro in small bowl; set aside. Remove chicken from bag; discard marinade.
- Grill chicken about 5 minutes on each side, or until no longer pink in center. Serve each breast with salsa.
- Cook's Tip: Chicken may be cooked in large nonstick skillet. Spray cold skillet with cooking spray. Place over medium heat for 1 minute. Add chicken and cook about 4 minutes on each side, or until no longer pink.
Nutrition facts
Servings
229 Calories per serving
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 90mg
- Sodium: 293mg
- Total Carbohydrates: 12g
- Protein: 34g
Daily Values
0%
Vitamin A 5%
0%
Vitamin C 42%
0%
Iron 10%
0%
Calcium 3%
Recipe Source:
ConAgra Foods, Hy-Vee Seasons Spring 2011.