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Recipe

Grilled Chicken Breasts with Sun-Dried & Fresh Tomato Salsa

Scott Phillips

Servings: two.

Grilled chicken in the summer can’t be beat. It’s quick, it’s easy. But, quick and easy doesn’t mean boring here. The flavorful salsa adds depth to this simple dish; sun-dried tomatoes make a nice counterpoint to the fresh red and yellow cherry tomatoes you pick up at the market or grab from your own garden.  

Ingredients

  • 8 oz. small red and yellow cherry tomatoes, halved or quartered, depending on size
  • 2 Tbs. chopped drained oil-packed sun-dried tomatoes
  • 2 tsp. drained capers (roughly chopped if large)
  • 1/2 tsp. minced garlic
  • 1 Tbs. sherry vinegar
  • 2 tsp. lightly chopped fresh thyme leaves; plus sprigs for garnish, if you like
  • 3 Tbs. plus 2 tsp. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 large (6 to 8 oz.) skinless, boneless chicken breast halves, rinsed and patted dry, tenderloins removed, butterflied

Nutritional Information

      Nutritional Sample Size based on two servings
      Calories (kcal) : 460
      Fat Calories (kcal): 280
      Fat (g): 31
      Saturated Fat (g): 5
      Polyunsaturated Fat (g): 3
      Monounsaturated Fat (g): 22
      Cholesterol (mg): 95
      Sodium (mg): 1650
      Carbohydrates (g): 8
      Fiber (g): 2
      Protein (g): 36

Preparation

  • In a small bowl, combine the cherry tomatoes, sun-dried tomatoes, capers, garlic, sherry vinegar, 1 tsp. of the thyme, 3 Tbs. of the olive oil, 1/4 tsp. salt and a few grinds of pepper. Set aside, stirring occasionally to let the flavors combine.
  • Heat a gas grill to high. Put the chicken in a shallow nonreactive pan or plate. Rub the chicken all over with salt (about 1/2 tsp. for each piece of chicken), a few grinds of pepper, and the remaining 1 tsp. thyme. Drizzle 1/2 tsp. olive oil over each side of each piece of chicken and rub all over.
  • Lay the butterflied breasts on the hot grill grates and cook, covered, until the chicken has grill marks, 1-1/2 min. With tongs, rotate the breasts 90 degrees (to get a crosshatch of grill marks) and continue grilling until grill marks form, another 1-1/2 min. Flip the breasts and cook the second side in the same way but for a little less time, grilling for 1 min. in one direction and 1 min. in another, until cooked through.
  • Transfer the breasts immediately to two warm serving plates, stir the tomato mixture and spoon equal amounts (it will be a generous portion) over each piece of chicken. Garnish with a sprig of thyme, if you like.

Serve with Brown Butter Summer Squash Linguine to keep things easy and fresh.

Reviews

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Reviews

  • Jason123 | 07/08/2016

    Quite plain and bland.

  • Frisco_Bun | 03/07/2016

    Made this recipe several times for my picky children and husband. Everyone loved it. Have even substituted fish for the chicken to rave reviews.

  • DrKoob | 07/22/2010

    One of the best minimalist meals ever. Cooked exactly as it said it would. Love the fresh taste. If you have a Trader Joe's near you, they have heirloom grape tomatoes that work perfect with this. As we hate it and said how great it was, we kept thinking of things that would improve it. Chopped fresh basil, kalmata olives, marinated artichoke hearts. Pretty much anything you have in the refrig or the pantry.

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