Chicken with Roasted Tomatoes

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CHICKEN WITH ROASTED TOMATOES with Westview's Sundried Tomato Dipping Oil

Serves 6 – 8 Oven at 450F. Grill at medium heat

6 boneless chicken breasts (about 2 pounds)
2/3 cup
Sundried Tomato Dipping Oil
4 medium tomatoes, cut in half and seeded
1/4 cup chopped fresh basil
2 tablespoons chopped flat-leaved parsley

1. Place the chicken in a bowl with 1/2 cup Sundried Tomato Dipping Oil. Marinate in the refrigerator for several hours.
2. Place the tomatoes, cut side down, on a lightly greased baking sheet. Brush with some of the remaining Sundried Tomato Dipping Oil. Bake 20 – 25 minutes, or until the tomatoes char and soften. Place in a medium bowl and mash with a fork, incorporating 1 additional tablespoon Sundried Tomato Dipping Oil, the chopped basil and parsley.
Preheat grill to medium.
3. Remove the chicken breasts from the marinade. Cut the breasts in half and grill about 3 – 5 minutes per side, or until thoroughly cooked through. Set the chicken breasts on a wooden board and slice, diagonally into 3/4” slices.
4. Drizzle with the roasted tomato sauce and serve hot or cooled to room temperature.