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Grilled Basil Chicken and Tomatoes
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8 plum tomatoes, divided
3/4 cup balsamic vinegar
1/4 cup tightly packed fresh basil leaves
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon salt
4 boneless skinless chicken breast halves (4 ounces each)
Cut four tomatoes into quarters and place in a food processor. Add the vinegar,
basil, oil, garlic and salt; cover and process until blended. Pour 1/2 cup
dressing into a small bowl; cover and refrigerate until serving. Pour remaining
dressing into a large resealable plastic bag; add chicken. Seal bag and turn to
coat; refrigerate for up to 1 hour. Coat grill rack with cooking spray before
starting the grill. Drain and discard marinade. Grill chicken, covered, over
medium heat for 4-6 minutes on each side or until juices run clear. Cut remaining
tomatoes in half; grill for 2-3 minutes on each side or until tender. Serve with
chicken and reserved dressing.
Yield: 4 servings.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |