Grilled Chicken Breasts With Sun-dried & Fresh Tomato Salsa

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

Ingredients

• 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

Recipe

• 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.