Absolutely love this recipe! Healthy, fresh, delicious, easy...
Ingredients for 2
- ¾ to 1 lb. boneless and skinless chicken breast
- 4 tablespoons balsamic vinaigrette dressing, divided
- 2 tablespoons tomato paste, divided
- 1 pint cherry or grape tomatoes, more or less
- 2 tablespoons diced red onion, or sliced green onion, if preferred
- ¼ cup chopped fresh basil
- 1 small garlic clove, finely chopped
- 1 tablespoon grated parmesan cheese, optional
- 2 slices thick sourdough bread
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| Chicken is visible in photo, if you click on it to enlarge |
Directions
Mix 2 tablespoons dressing and 1 tablespoon tomato paste. Pour over chicken. I used one plump chicken breast in this recipe, which I sliced it in half lengthwise.
Half or quarter tomatoes. In a small bowl, combine tomatoes, remaining 2 tablespoons dressing, 1 tablespoon tomato paste, onions, basil, garlic, and parmesan cheese, if using. I used parmesan cheese in our mixture. Mix well, and do not worry if tomatoes become slightly smashed; this will enhance the flavor. Refrigerate chicken and tomato mixture until ready to use. I recommend at least one hour to blend flavors.
Remove tomato mixture from fridge about 30 minutes before cooking chicken so it will not be cold when serving.
To prepare: Cook chicken on preheated grill until done, about 5 minutes per side. Grill bread until toasted, about 2 minutes per side. We had our chicken on homemade whole-wheat sourdough bread, which I baked from sourdough starter I have had for a couple years now.
To serve, place bread on plate, top with chicken and then tomato mixture. Garnish with fresh basil, if desired. We had our chicken with grilled summer squash and zucchini. Excellent summer meal!
Enjoy, and please feel free to share this post.
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