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I used 2 boneless skinless chicken breasts and then pounded them out until they were really thin
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Then added a tablespoon of: olive oil, balsamic vinegar, redwine vinegar, fat free Italian dressing & garlic. Added a few dashes of Italian seasoning and pepper and the zest of 1 lemon.
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While the chicken marinated....I sliced a small yellow onion and sauteed
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I salted the onions to draw out some liquid and then added a few dashes of balsamic vinegar and let cook on low heat
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It cooked down to just about nothing!
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Check out how much chicken there is, this is why you should pound it really thin...it doubles the servings (and cuts the points in half, love that math!)
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Chicken is 3 points & vermicelli is 2 points (I added the pasta to the recipe, it was originally just the chicken)
Here is the actual recipe:
2 tablespoons minced fresh parsley
1 teaspoons dried Italian seasoning
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon black pepper
1 garlic cloves, minced
2 skinless boneless chicken breast halves, 4-ounces each
1 teaspoons dried Italian seasoning
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon black pepper
1 garlic cloves, minced
2 skinless boneless chicken breast halves, 4-ounces each
Combine first 6 ingredients in a large zip-top bag. Add chicken to bag; seal and marinate in refrigerator at least 2 hours. Can freeze at this point.
To prepare: thaw overnight Prepare grill. Remove chicken from bag; discard marinade. Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until done. Cool and serve.
Makes 2 Servings.