Grilled chicken breasts with roasted yellow tomato sauce

This recipe uses the grill or broiler to both cook the chicken and make a smoky-flavored tomato sauce. The yellow tomato sauce also makes this dish unique.

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Name: Grilled chicken breasts with roasted yellow tomato sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 4 yellow tomatoes halved crosswise and seeded; 1 1/2 tablespoons extra-virgin olive oil; 2 cloves garlic minced; 1 tablespoon balsamic vinegar; 3 tablespoons fresh basil chopped; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 4 skinless, boneless chicken breast halves each about 5 ounces; 2 tablespoons fresh flat-leaf parsley chopped; 1 tablespoon fresh thyme chopped

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INGREDIENTS

4 yellow tomatoes ; halved crosswise and seeded
1 1/2 tablespoons extra-virgin olive oil
2 cloves garlic ; minced
1 tablespoon balsamic vinegar
3 tablespoons fresh basil ; chopped
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 skinless, boneless chicken breast halves ; each about 5 ounces
2 tablespoons fresh flat-leaf parsley ; chopped
1 tablespoon fresh thyme ; chopped

Recipe

INSTRUCTIONS

Prepare a hot fire in a charcoal grill or preheat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.

Arrange the tomatoes skin side down on the grill rack or skin side up on a broiler pan lined with aluminum foil. Grill or broil until the skins begin to blacken, about 5 minutes. Transfer to a bowl, cover with plastic wrap, and let steam until the skins loosen, about 10 minutes.

In a small frying pan, heat the olive oil over medium heat. Add the garlic and saute until softened, about 1 minute. Remove from the heat and set aside.

Core and peel the tomatoes. In a blender or food processor, combine the tomatoes, the garlic with the oil, and the vinegar. Pulse until well blended. Stir in 1 tablespoon of the basil and 1/8 teaspoon of the pepper.

Sprinkle the chicken breasts with 1/4 teaspoon salt and the remaining 1/8 teaspoon pepper. In a shallow dish, stir together the parsley, thyme and the remaining 2 tablespoons basil. Dredge the chicken in the herb mixture, coating completely. Grill or broil the chicken, turning once, until browned on both sides and no longer pink on the inside, about 4 minutes on each side.

Transfer the chicken breasts to warmed individual plates. Spoon the tomato sauce on top, dividing evenly. Serve immediately.

NOTES

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Grilled chicken breasts with roasted yellow tomato sauce

4 yellow tomatoes halved crosswise and seeded
1 1/2 tablespoons extra-virgin olive oil
2 cloves garlic minced
1 tablespoon balsamic vinegar
3 tablespoons fresh basil chopped
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 skinless, boneless chicken breast halves each about 5 ounces
2 tablespoons fresh flat-leaf parsley chopped
1 tablespoon fresh thyme chopped

In a small frying pan, heat the olive oil over medium heat. Add the garlic and saute until softened, about 1 minute. Remove from the heat and set aside.

Transfer the chicken breasts to warmed individual plates. Spoon the tomato sauce on top, dividing evenly. Serve immediately.

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Nutrition

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Serving Size: 1 Recipe (535g)
Recipe Makes: 1 Serving

Calories: 734
Calories from Fat: 237 (32%)

Amt Per Serving		% DV

	Total Fat 26.3g	35 %
	Saturated Fat 4.4g	22 %
	Monounsaturated Fat 16.2g
	Polyunsanturated Fat 3.5g
Cholesterol 273.8mg		84 %
Sodium 317.5mg		11 %
Potassium 1341.4mg		35 %
Total Carbohydrate 7.3g		2 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 6.5g
Protein 110.3g		158 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 734

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