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Ingredients

  • 8 plum tomatoes, divided
  • 3/4 cup balsamic vinegar
  • 1/4 cup tightly packed fresh basil leaves
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 4 boneless skinless chicken breast halves (4 ounces each)

Directions

  • Cut four tomatoes into quarters and place in a food processor. Add the vinegar, basil, oil, garlic and salt; cover and process until blended.
  • Pour 1/2 cup dressing into a small bowl; cover and refrigerate until serving. Pour remaining dressing into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for up to 1 hour.
  • Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a meat thermometer reads 170°.
  • Cut remaining tomatoes in half; grill or broil for 2-3 minutes on each side or until tender. Serve with chicken and reserved dressing. Yield: 4 servings.
  • source;http://www.tasteofhome.com/Recipes/Grilled-Basil-Chicken-and-Tomatoes