Chicken how you like it

Published: October 9, 2012

Fresh tomato sauces are versatile and can add a finishing touch to grilled balsamic chicken.

DANIEL C. BRITT — THE WASHINGTON POST

Balsamic Chicken With Fresh Tomato Sauce The chicken needs to marinate for at least 2 and up to 12 hours. The sauce can be made up to a day in advance. Reheat gently over low heat before serving. Yield: 4 servings. 3 tablespoons balsamic vinegar 3 tablespoons mild olive oil, plus oil for grill grates Salt and freshly ground black pepper 4 (4- to 5-ounce) boneless, skinless chicken breast halves, pounded slightly so each is about 1/2 inch thick Sauce: 2 tablespoons olive oil 2 tablespoons minced garlic 2 pounds ripe tomatoes, peeled, seeded and diced (about 1 3/4 cups) 2 tablespoons white wine 1/8 teaspoon sugar Salt and freshly ground black pepper 12 large basil leaves, rolled together tightly and cut into strips COMBINE vinegar, oil, salt and pepper in a shallow dish or gallon-size resealable bag. Add chicken; turn to coat. Refrigerate at least 2 hours and up to 12 hours. PREPARE the grill for direct heat. Lightly oil the grates. DRAIN chicken, discarding the marinade, and transfer the chicken to the grill. Cover and cook about 4 minutes, until chicken has grill marks. Turn, cover and cook 3 to 5 minutes, until the chicken is cooked through. Set the chicken aside for 10 minutes before slicing. PREPARE the tomato sauce while the chicken is cooking: Combine oil and garlic in a small skillet over medium-low heat. When the oil just begins to sizzle, lower the heat and cook 10 minutes, stirring occasionally and adjusting the heat so the garlic softens but does not brown. INCREASE heat to medium-high and add tomatoes. Cook 3 to 4 minutes, tossing the tomatoes a few times, then add the wine, sugar and salt and pepper to taste. Cook 4 to 5 minutes, until the liquid has reduced by half. CUT each piece of chicken diagonally into slices. Top each portion with tomato sauce. Garnish with basil. Serve warm or at room temperature.

Deals!

Search for Deals

Search local inventory, coupons and more

Washington Post

Fresh tomato sauces are versatile. They cook quickly and preserve the fresh taste of the sun-ripened fruit. Toss them with pasta, serve over grilled meats or vegetables, add to a salad as a dressing or spread on toasted slices of French bread for crostini.

Think of this recipe as a platform for your own variations: Add chopped olives, mix in a little vinegar, play around with herbs or spice it up with crushed red pepper flakes. The chicken can be broiled instead of grilled.

Nutrition per serving: 240 calories, 28 g protein, 11 g carbohydrates, 9 g fat, 2 g saturated fat, 65 mg cholesterol, 230 mg sodium, 3 g dietary fiber, 6 g sugar.

Order Reprint Back to Top

< Previous Story