You may also like
Categories:
chicken olive oil oil tomato clove garlic lemon balsamic vinegar basil salt chicken breasts vinaigrette tomato tomatoes oil extra-virgin olive oil balsamic vinegar clove garlic salt nuts parsley basil
Viewed: 44 - Published at: 6 years agoIngredients
- Chicken:
- 2 tbsp olive oil
- 1 tbsp oil from sun-dried tomatoes
- 1 large sun-dried tomato in oil, drained, chopped
- 1 clove garlic, minced
- Zest of 1 lemon
- 1 tbsp balsamic vinegar
- 1 tbsp each: chopped basil, chopped parsley
- 1/2 tsp salt
- 4 boneless, skinless chicken breasts (about 1-3/4 lb/800 g total)
- Vinaigrette:
- 1 tomato, peeled, seeded, finely chopped
- 2 large sun-dried tomatoes in oil, thinly sliced
- 1 tbsp oil from sun-dried tomatoes
- 2 tbsp extra-virgin olive oil
- 1 tbsp balsamic vinegar
- 1 clove garlic, pressed or minced
- 1/2 tsp coarse sea salt, crumbled
- Garnish:
- 1 tbsp pine nuts
- 1 tbsp chopped parsley
- 1 tsp chopped basil
Method
- For chicken, put oils, sun-dried tomato, garlic, lemon zest, vinegar, basil, parsley and salt in large zip-lock bag. Squeeze to blend into paste.
- Pull or slice tenders off undersides of chicken breasts. Add breasts and tenders to bag. Massage to coat. Marinate at least 3 hours or overnight in fridge.
- Preheat barbecue to medium. Grill chicken, covered, just until juices run clear, about 15 minutes for breasts, 5 minutes for tenders. (Do not overcook.)
- Meanwhile, for vinaigrette, stir together tomato, sun-dried tomatoes, oils, vinegar, garlic and sea salt in medium pan. Heat on medium just until mixture comes to boil.
- Place chicken on platter or 4 serving plates. Top with equal amounts of warm tomato vinaigrette. Sprinkle pine nuts, parsley and basil over top. Makes 4 servings.
