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
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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.
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Heat grill to high.
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Put the chicken in a shallow nonreactive pan or plate.
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Rub the chicken all over with salt and pepper and the remaining 1 t of thyme.
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Drizzle ½ t oil over each side of chicken and rub all over.
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Grill for 1 ½ min (or until grill marks appear)
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With tongs, rotate the breasts 90 degrees and grill for 1 ½ min.
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Flip grill for 1 min and 1 min.
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Transfer to a warm plate.
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Stir the tomato mixture and spoon on top of each piece. Garnish with a sprig of thyme.