Italian Marinated Chicken

Campbell's Italian Marinated Chicken Recipe

This double-duty marinade and basting sauce, with just the right amount of tomatoes, Parmesan cheese, garlic powder and Italian seasoning, is a simple way to add great flavor to grilled or broiled chicken breasts.

At a glance

Prep

5 min.

Total

50 min.

Serves

6

Marinate: 30 min.

Grill: 15 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Chicken Stock

    Swanson® Chicken Stock

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

What You'll Need

1 3/4 cups Swanson® Chicken Broth or Swanson® Chicken Stock
1 tablespoon diced tomatoes, drained
1 teaspoon grated Parmesan cheese
1/2 teaspoon Italian seasoning, crushed
1/4 teaspoon garlic powder
1 3/4 pounds skinless, boneless chicken breast halves

How to Make It

  • 1

    Stir the broth, tomatoes, cheese, Italian seasoning and garlic powder in a shallow nonmetallic dish or a resealable plastic bag. Add the chicken and turn to coat. Cover the dish or seal the bag and refrigerate for 30 minutes.

  • 2

    Lightly oil the grill rack and heat the grill to medium.  Grill the chicken for 15 minutes or until cooked through, turning it over once halfway through grilling and brushing often with the broth mixture. Discard the remaining broth mixture.

Full Screen View

  • Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#23935_2

Your Recently Viewed Recipes