Grilled Tomato-Basil Chicken

Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Marinate: 8 Hours

Nutritional Information

Amount per serving
  • Calories: 160
  • Calories from fat: 20%
  • Fat: 3.6g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 26.5g
  • Carbohydrate: 4.7g
  • Fiber: 1.2g
  • Cholesterol: 70mg
  • Iron: 0.0mg
  • Sodium: 143mg
  • Calcium: 0.0mg

Ingredients

  • 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

Preparation

  1. Position knife blade in food processor bowl. Combine first 6 ingredients in processor bowl. Process until smooth. Set aside 1/4 cup tomato mixture.
  2. 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.
  3. 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.
Note: To mince garlic in the food processor, drop it through the food chute with the processor running and process until it's minced. Than add other ingredients to chop.
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