Thursday, April 30, 2015

Grilled Chicken Breasts With Sun-dried & Fresh Tomato Salsa

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins


  • Servings: 2
  • 8 ounces small cherry tomatoes or 8 ounces yellow cherry tomatoes, halved or quartered,depending on size
  • 2 tablespoons chopped drained sun-dried tomatoes packed in oil
  • 2 teaspoons drained capers, roughly chopped if large
  • 1/2 teaspoon minced garlic
  • 1 tablespoon sherry wine vinegar
  • 2 teaspoons lightly chjopped fresh thyme leaves, plus
  • fresh thyme sprig (to garnish) (optional)
  • 3 tablespoons extra virgin olive oil, plus
  • 2 teaspoons extra virgin olive oil
  • salt & freshly ground black pepper
  • 2 (6 ounce) boneless skinless chicken breast halves, rinsed and patted dry,tenderloins removed,and butterflied


  • 1 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.
  • 2 set aside, stirring occasionally to let the flavours combine.
  • 3 heat a gas grill to high.
  • 4 put the chicken in a shallow pan or plate.
  • 5 rub the chicken all over with the salt (about 1/2 tsp per piece), a few grinds of pepper, and the remaining 1 tsp thyme.
  • 6 drizzle 1/2 teaspoons olive oil over each side of each pice of chicken and rub all over.
  • 7 lay the butterflied breasts on the hot grill grates and cook, covered until the chicken has grill marks,about1 1/2 minutes.
  • 8 flip the breasts and cook the second side in the same way for for a little less time, grilling for 1 minute in one direction, and 1 minute in another, until cooked through.
  • 9 transfer the breasts to two warm serving plates, stir the tomato mixture and spoon equal amounts over each piece of chicken, garnishing with a sprig of thyme if you like.

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