Grilled Chicken Breasts With Sun-dried & Fresh Tomato Salsa Recipe

Name: Grilled Chicken Breasts With Sun-dried & Fresh Tomato Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces small cherry tomatoes or 8 ounces yellow cherry tomatoes, halved or quartered,depending on size; 2 tablespoons chopped drained sun-dried tomatoes packed in oil; 2 teaspoons drained capers, roughly chopped if large; ½ teaspoon minced garlic; 1 tablespoon sherry wine vinegar; 2 teaspoons lightly chjopped fresh thyme leaves, plus; fresh thyme sprig (to garnish) (optional); 3 tablespoons extra virgin olive oil, plus; 2 teaspoons extra virgin olive oil; salt & freshly ground black pepper; 2 (6 ounce) boneless skinless chicken breast halves, rinsed and patted dry,tenderloins removed,and butterflied

Servings: persons

8 ounces small cherry tomatoes or 8 ounces yellow cherry tomatoes, halved or quartered,depending on size
2 tablespoons chopped drained sun-dried tomatoes packed in oil
2 teaspoons drained capers, roughly chopped if large
½ teaspoon minced garlic
1 tablespoon sherry wine vinegar
2 teaspoons lightly chjopped fresh thyme leaves, plus
fresh thyme sprig (to garnish) (optional)
3 tablespoons extra virgin olive oil, plus
2 teaspoons extra virgin olive oil
salt & freshly ground black pepper
2 (6 ounce) boneless skinless chicken breast halves, rinsed and patted dry,tenderloins removed,and butterflied

1
In a small bowl, combine the cherry tomatoes, sun dried tomatoes, capers, garlic, sherry vinegar, 1 tsp of the thyme, 3 TBS of the olive oil, 1/4 tsp salt and a few grinds of pepper.
2
Set aside, stirring occasionally to let the flavours combine.
3
Heat a gas grill to high.
4
Put the chicken in a shallow pan or plate.
5
Rub the chicken all over with the salt (about 1/2 tsp per piece), a few grinds of pepper, and the remaining 1 tsp thyme.
6
Drizzle 1/2 teaspoons olive oil over each side of each pice of chicken and rub all over.
7
Lay the butterflied breasts on the hot grill grates and cook, covered until the chicken has grill marks,about1 1/2 minutes.
8
Flip the breasts and cook the second side in the same way for for a little less time, grilling for 1 minute in one direction, and 1 minute in another, until cooked through.
9
Transfer the breasts to two warm serving plates, stir the tomato mixture and spoon equal amounts over each piece of chicken, garnishing with a sprig of thyme if you like.

220

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 ounces small cherry tomatoes or 8 ounces yellow cherry tomatoes, halved or quartered,depending on size, 2 tablespoons chopped drained sun-dried tomatoes packed in oil, 2 teaspoons drained capers, roughly chopped if large, ½ teaspoon minced garlic, and more.

Yes, Grilled Chicken Breasts With Sun-dried & Fresh Tomato Salsa falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Chicken Breasts With Sun-dried & Fresh Tomato Salsa

How did you like this recipe?

Frequently Asked Questions