Grilled Tomato-Basil Chicken
4 boneless, skinless chicken breasts
4 plum tomatoes (or 2 large regular tomatoes)
3/4 cup balsamic vinegar
2 tablespoons olive oil
1 or 2 cloves garlic (your call)
1/4 cup tightly packed fresh basil leaves
Quarter the tomatoes and place them in a food processor along with the vinegar, olive oil, garlic, and basil. Pulse until well blended and slightly smooth.
Place chicken breasts in a large resealable plastic bag. Reserve 3/4 cup tomato mixture, and pour remaining mixture over the chicken. Seal bag and turn to coat. Let marinate in fridge for about 1 hour.
Coat grill rack with nonstick cooking spray. Grill each chicken breast for about 4-5 minutes on each side or until no longer pink in the middle. Serve with 2-3 tbsp remaining reserved sauce on top of each breast.
NOTES: I used my Foreman tabletop grill to make this since we are not allowed to have gas or charcoal grills at my apartment complex. It was still quite delicious. Also, this recipe makes quite a bit of marinade, so you can probably add a couple more chicken breasts to this if needed and you will still have plenty of marinade to cover each.
4 plum tomatoes (or 2 large regular tomatoes)
3/4 cup balsamic vinegar
2 tablespoons olive oil
1 or 2 cloves garlic (your call)
1/4 cup tightly packed fresh basil leaves
Quarter the tomatoes and place them in a food processor along with the vinegar, olive oil, garlic, and basil. Pulse until well blended and slightly smooth.
Place chicken breasts in a large resealable plastic bag. Reserve 3/4 cup tomato mixture, and pour remaining mixture over the chicken. Seal bag and turn to coat. Let marinate in fridge for about 1 hour.
Coat grill rack with nonstick cooking spray. Grill each chicken breast for about 4-5 minutes on each side or until no longer pink in the middle. Serve with 2-3 tbsp remaining reserved sauce on top of each breast.
NOTES: I used my Foreman tabletop grill to make this since we are not allowed to have gas or charcoal grills at my apartment complex. It was still quite delicious. Also, this recipe makes quite a bit of marinade, so you can probably add a couple more chicken breasts to this if needed and you will still have plenty of marinade to cover each.