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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;
  set aside.
  
  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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