Grilled Chicken Breasts with Sundried and Fresh Tomato Salsa

(from MethodicalImprov’s recipe box)

Serves 2 people

Categories: chicken, grill, main course, meat, summer

Ingredients

  • 8 oz small red and yellow cherry tomatoes, halved or quartered, depending on size
  • 1 T chopped drained oil packed sundried tomatoes
  • 2 t drained capers (roughly chopped if large)
  • 1/2 t minced garlic
  • 1 T sherry vinegar
  • 2 t lightly chopped fresh thyme leaves; plus sprigs for garnish, if you like
  • 3 T plus t extra virgin olive oil
  • Salt and pepper
  • 2 large (6 to 8 oz) skinless, boneless chicken breast halves, rinsed and patted dry, tenderloins removed, butterflied

Directions

  1. In a small bowl, combine the cherry tomatoes, sun-dried tomatoes, capers, garlic, sherry vinegar, 1 t of the thyme, 3 T of the olive oil, salt and a few grinds of pepper. Set aside, stirring occasionally.

  2. Heat grill to high.

  3. Put the chicken in a shallow nonreactive pan or plate.

  4. Rub the chicken all over with salt and pepper and the remaining 1 t of thyme.

  5. Drizzle ½ t oil over each side of chicken and rub all over.

  6. Grill for 1 ½ min (or until grill marks appear)

  7. With tongs, rotate the breasts 90 degrees and grill for 1 ½ min.

  8. Flip grill for 1 min and 1 min.

  9. Transfer to a warm plate.

  10. Stir the tomato mixture and spoon on top of each piece. Garnish with a sprig of thyme.

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