This is another Bertolli recipe and I have not made this yet. Although I do not have a grill ( they are not allowed where I live) you can still make this recipe in a gill pan.
1 pound boneless skinless chicken breast halves
1/4 cup Bertolli extra virgin olive oil
2 Tbs. balsamic vinegar
1 Tbs. lemon juice
1 Tbs. finely chopped fresh basil leaves
1 Tbs. finely chopped fresh flat-leaf parsley
1 tsp. finely chopped fresh oregano leaves (optional)
Pinch crushed red pepper flakes
1 jar Bertolli Tomato & Basil sauce, heated
1 box ( 16 oz.) farfalle or penne pasta, cooked and drained
Combine olive oil, vinegar, lemon juice basil, parsley, oregano, and red pepper flakes in shallow bowl. Add chicken; turn to coat. Cover and marinate in refrigerator 30 minutes.
Remove chicken from marinade, discarding marinade Grill or broil chicken, turning once, until thoroughly cooked; slice.
Spoon sauce over hot farfalle and top with chicken. Garnish if desired, with additional parsley.
Bertolli says that the cost of this recipe is : $9.92
Cost per serving: $1.98