Categories: Poultry- Chicken

Ingredients

• 3 Tbsp. balsamic vinegar
• 1/4 cup mild olive oil, divided use
• salt and ground black pepper
• 2 small boneless, skinless chicken breasts, pounded to an even 1/2-inch thick
• 1 Tbsp. finely chopped garlic
• 1 cup diced peeled fresh tomatoes
• 1 Tbsp. white wine
• pinch granulated sugar
• several fresh basil leaves, cut into very thin strips

Directions

1. For the chicken: Combine the vinegar, 2 Tbsp. of the oil and salt and pepper to taste in a shallow dish or gallon-size resealable food storage bag. Add the chicken breasts and turn to coat. Cover the dish or seal the bag and refrigerate 2 to 12 hours.

2. When ready to cook, prepare the grill for medium-high direct heat. Or heat oven to 400 degrees.

3. Remove chicken from marinade. Discard marinade.

4. Grill chicken, covered, turning once, until cooked through, about 10 minutes total. Transfer chicken to a cutting board and let rest for 10 minutes before slicing.

5. If prepared in the oven, place chicken breasts on a rimmed baking sheet and bake until internal temperature reaches 165 degrees, 20 to 30 minutes.

6. While chicken is cooking prepare the tomato sauce. Combine the remaining oil and the garlic in a small saute pan or skillet over medium-low heat.

7. When the oil just begins to sizzle, lower the heat and cook, stirring frequently, until the garlic softens but does not brown.

8. Increase the heat to medium-high and add the tomatoes. Cook for 3 to 4 minutes, tossing the tomatoes a few times, then add the wine, sugar, and salt and pepper to taste. Cook for 4 to 5 minutes, until the liquid in th pan has reduced by half. Taste, and adjust the seasoning as needed.

9. Cut each piece of chicken on the diagonal into 1/4 inch wide slices. Arrange the slices on individual serving plates and top each portion equally qith the tomato sauce. Garnish with the basil. Serve warm or at room temperature.

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