Makes: 4 servings.
Prep: 20 minutes. Refrigerate: 1 hour. Grill: 14 minutes.
2 cups loosely packed fresh basil
leaves, finely chopped
1/3 cup orange juice
1 teaspoon balsamic vinegar
1 clove garlic, finely chopped
1 teaspoon salt
1/2 teaspoon black pepper
4 to 5 ripe medium-size tomatoes, cored and diced
4 boneless, skinless chicken breast halves (about 1-1/4 pounds total)
2 tablespoons extra-virgin olive oil
1. Mix together basil, orange juice, vinegar, garlic, 1/2 teaspoon of the
salt, 1/4 teaspoon of the pepper and tomatoes in small bowl. Refrigerate for at least 1 hour.
2. Heat gas grill to high or prepare outdoor grill with hot coals or heat broiler.
3. Rub chicken breasts with olive oil and the remaining salt and pepper.
4. Grill or broil chicken for 6 to 7 minutes per side or until no longer pink in center. Serve each topped with some of the relish .
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