- 1 of 1 Combine yogurt and 3 tbsp vinegar in a resealable plastic bag. Add chicken and refrigerate 20 minutes. Heat oil in a skillet over medium. Add onion and cook 5 minutes. Add 1/4 cup vinegar and 2 tbsp water. Simmer 7 minutes, until thickened. Add tomatoes, salt and pepper; cook 2 minutes. Cool slightly and stir in mozzarella and basil. Meanwhile, broil or grill marinated chicken 3 to 4 minutes per side. Spoon about 1/4 cup tomato mixture over each cutlet and serve with a tossed green salad.
Servings Per Recipe: 8
Per Serving: 527 mg sodium, 11 g Fat, total, 24 g pro., 244 kcal cal., 1 g fiber, 6 g carb.