Barbecued Chicken with Italian Topping

    45 minutes

    A great way to use fresh basil in the summer. Barbecued chicken breasts are topped with a savoury tomato-basil topping and Parmesan cheese.

    50 people made this

    Serves: 6 

    • 6 skinless, boneless chicken breast fillets
    • 1 tablespoon olive oil, divided
    • 1/4 teaspoon garlic salt
    • 3 roma tomatoes, chopped
    • 1/2 cup chopped fresh basil
    • 1/4 cup chopped spring onions
    • 2 cloves garlic, minced
    • 1/2 teaspoon salt
    • 1/8 teaspoon ground black pepper
    • 1 tablespoon lemon juice
    • 1/4 cup grated Parmesan cheese
    • 6 20cm squares of aluminum foil

    Preparation:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Preheat barbecue for medium-high heat and lightly oil the grate.
    2. Place the chicken breast halves between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1cm. Brush each chicken breast with olive oil and sprinkle with a pinch of garlic salt.
    3. Cook the chicken breasts on the preheated barbecue until the meat is no longer pink inside and the chicken has good grill marks, 5 to 8 minutes per side. Move chicken to a cooler part of the barbecue to keep warm.
    4. While the chicken is cooking mix together the tomatoes, basil, spring onions, garlic, salt, black pepper and lemon juice in a bowl.
    5. Place a square of aluminum foil onto the barbecue and move a cooked chicken breast onto the foil. Top the chicken breast with about 1/4 cup of the tomato mixture and sprinkle the topping with about 2 teaspoons of Parmesan cheese. Repeat for the other pieces of chicken.
    6. Close the lid on the barbcue and cook the chicken breasts until the topping is hot, 2 to 3 more minutes.

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    Reviews in English (39)


    In a word - Excellent! I love italian grilled chicken and this was no exception. It was light yet full of flavor! I pounded three chicken breasts down thin as the recipe states, but instead of just rubbing it with olive oil and using garlic salt I rubbed the chicken with olive oil and used minced garlic plus added a bit of salt and cracked black pepper. I basically eyeballed the ingredients. We also grilled the chicken with the fresh rosemary sprigs to give it a nice flavor. I kept the amount of topping the same and it was absolutely fabulous. I also used a combination of shredded Parmesan and Romano cheeses sprinkled on top. I served it with a side of angel hair pasta with "Best Marinara Sauce Yet" from this site. All we needed to complete the meal was a fresh garden salad! Thanks Deborah for a great recipe!  -  21 Sep 2010  (Review from Allrecipes USA and Canada)


    We were looking for something that was healthy, and this certainly fit the bill. I followed the recipe exactly except that I used only two chicken breasts (one package from Costco's boneless, skinless, chicken breasts) and cut the ingredients for the topping in half. My parmesan cheese was actually Trader Joe's Shaved Parmesan, Romano, and Asiago Cheese. I do believe that the chicken could have used just a tad more seasoning (at least pepper), and it really did cry "Capers!" to me throughout my preparation. And for sure I'd add the capers to it next time. There certainly will be a next time. I was just trying to stick to the recipe as stated since I knew this would be one of the first reviews. This was very yummy! And we WILL have this many more times in the future.  -  12 Sep 2010  (Review from Allrecipes USA and Canada)


    Different and tasty - but like Marianne said, the chicken could have used something while grilling....was a bit bland but the basil (for the most part) made up for it. Healthy too! Next time I will season the chicken prior to cooking but it was pretty good. I may also add some fresh oregano with the basil, then it would be more like a chicken parm dish but low-fat/calories. Here I thought I was going to be the first to review this recipe as I was searching for something to do with 'chicken' and 'basil' and came across it and figured I would give it a whirl! Nice to know someone else is on the same wavelength! Thanks Deborah for providing the recipe! (from another Deborah!)  -  13 Sep 2010  (Review from Allrecipes USA and Canada)