- Servings: 8
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
|4||Boneless, skinless chicken breasts|
|8||Large Roma Tomatoes, divided|
|¾ cup||Balsamic Vinegar|
|¼ cup||Tightly Packed Fresh Basil Leaves|
|2 Tbsp||Olive Oil|
|1||Garlic Clove, minced|
|1||Large Zucchini, sliced diagonally|
Place chicken breasts between 2 pieces of wax paper and pound with mallet to about 1/2"; cut into serving sizes, set aside. Cut 4 tomatoes in quarters and place in food processor or blender. Add vinegar, basil, oil, garlic and salt. Cover and process until blended. Taste dressing and season as necessary. Pour 1/2 cup dressing in a small bowl; cover and refrigerate. Pour remaining dressing in resealable plastic bag; add chicken breasts and marinate over night. Coat grill rack with cooking spray before starting the grill. Drain chicken, discarding marinade. Grill chicken, covered, over medium heat for 4-6 minutes on each side, or until juices run clear. Cut remaining tomatoes in half and grill tomatoes and zucchini 2-3 minutes on each side until tender. Serve with grilled chicken and reserved dressing.
The grilled tomatoes are best cut in half, not sliced -- they hold together better.