SLICED CHICKEN AND TOMATOES WITH LEMON-HERB VINAIGRETTE
Category: Chicken, Sauces
Yield: 4 servings
2 Cloves garlic 1/4 c Lemon juice
1/3 c Fresh basil leaves or 1/4 c Olive oil
2 ts Dried 4 Skinless, boneless chicken
1 1/2 ts Fresh thyme leaves or -breast halves
1/2 ts Dried 3 md Plum tomatoes
2 ts Grated lemon zest
Preheat the broiler. Line a broiler pan with foil.
In a food processor, mince the garlic. Add the basil and thyme and mince.
Add the lemon zest (if using), lemon juice and olive oil, and pulse until
blended. Measure out 3 tablespoons of the vinaigrette to use as a basting
mixture for the chicken.
Place the chicken on the broiler pan and brush with 1 tablespoon of the
reserved basting mixture. Broil the chicken 4 inches from the heat until
it begins to brown, about 10 minutes.
Meanwhile, slice the tomatoes crosswise. Place the tomatoes in a shallow
bowl and pour the vinaigrette remaining in the food processor over them;
Turn the chicken over and brush with the remaining 2 tablespoons reserved
basting mixture. Broil 4 inches from the heat until the chicken is cooked
through and browned on the second side, about 6 minutes.
To serve, slice the chicken across the grain on the diagonal. Serve with
the sliced tomatoes and spoon some of the excess vinaigrette on top.
Do-Ahead: The vinaigrette can be made well in advance and the chicken can
be broiled ahead and served at room temperature or chilled.
Makes 4 servings
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