Grilled Tomato-Basil Chicken

Oxmoor House
4 servings.


+ Add To Shopping List
1/2 teaspoon minced garlic (about 1 clove)
4 plum tomatoes, quartered
3/4 cup balsamic vinegar
1/4 cup fresh basil leaves
1/2 teaspoon ground pepper
1/4 teaspoon salt
4 (4-ounce) skinned, boned chicken breast halves
Vegetable cooking spray
4 plum tomatoes, halved


Prep: 15 Minutes
Cook: 10 Minutes
Marinate: 8 Hours

Position knife blade in food processor bowl. Combine first 6 ingredients in processor bowl. Process until smooth. Set aside 1/4 cup tomato mixture.

Place chicken in a large heavy-duty, zip-top plastic bag. Pour remaining tomato mixture over chicken. Seal bag; turn bag to coat chicken. Marinate in refrigerator 8 hours.

Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Remove chicken from marinade, discarding marinade. Coat tomato halves with cooking spray. Place chicken and tomato halves on rack; grill, covered, 5 to 6 minutes on each side or until chicken is done and tomato is cooked but still slightly firm. Place chicken on 4 individual serving plates; top each chicken breast half with 1 tablespoon reserved tomato mixture. Arrange 2 grilled tomato halves on each plate with chicken.

Created date

August 2009

Nutritional Information

Calories 160
Caloriesfromfat 20 %
Fat 3.6 g
Satfat 0.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 26.5 g
Carbohydrate 4.7 g
Fiber 1.2 g
Cholesterol 70 mg
Iron 0.0 mg
Sodium 143 mg
Calcium 0.0 mg