Grilled Chicken Breasts with Roasted Yellow Tomato Sauce
Spice up your dinner plate with this mouth-watering chicken dish bursting with flavor. The herbs add a subtle yet distinctive complement to the tomatoes, garlic and balsamic vinegar. Serve with leafy green salad or vegetable for a balanced and healthy meal.
4 Yellow tomatoes
1 ½ Tablespoons Extra-virgin olive oil
2 Garlic cloves, minced
1 Tablespoon Balsamic vinegar
3 Tablespoons Fresh basil, chopped
¼ teaspoon Salt
¼ teaspoon Freshly ground black pepper
4 Skinless, boneless chicken breast halves (5 oz. each)
2 Tablespoons Fresh flat-leaf Italian parsley, chopped
1 Tablespoon Fresh thyme, chopped
Preheat a gas grill or broiler. Lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source. Place 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 sauté 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 ¼ 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. Spoon the tomato sauce on top. Makes 4 servings.
235 Calories; 35 grams protein; 7 grams fat; 1 gram saturated fat; 8 grams carbohydrate; 2 grams fiber; 82 mg cholesterol; 287 mg sodium