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Chicken w/Pesto & Marinated Tomatoes




Source of Recipe


Internet


List of Ingredients




4 large skinless, boneless chicken breast halves
2/3 cup homemade or store- bought basil pesto
3 tablespoons fresh lemon juice, divided
4 ripe plum tomatoes, cored
3 tablespoons extra-virgin olive oil, more for brushing
1 1/2 teaspoons red wine vinegar
1 clove garlic, minced
1 generous teaspoon Dijon mustard
2 tablespoons chopped fresh basil
Salt and freshly ground pepper

Recipe



Heat a gas grill to high. Butterfly the chicken breasts by making a horizontal cut through the center of the thickest, long side of the breast. Cut almost but not entirely through each breast. Open the breasts like a book. Cover with plastic wrap and pound to flatten slightly to an even thickness. Combine the pesto with 2 tablespoons of the lemon juice and rub over the chicken in a nonreactive dish.

Cut each tomato in half. Gently remove the seeds with your fingers, coarsely chop the flesh, and put it in a bowl. In a small bowl, combine the oil, vinegar, garlic, mustard, basil, remaining 1 tablespoon lemon juice, 1 teaspoon salt and a generous amount of pepper. Pour this over the tomatoes and combine well.

Remove the chicken from the pesto, shaking to remove excess marinade, and sprinkle lightly with salt. Grill, turning once, until golden on both sides and cooked through, 4 to 6 minutes total. Transfer the chicken to a platter. Spoon the tomatoes over the chicken and serve. Serves 4.