Tomato Basil Chicken
Summer is grilling season, and chicken on the grill is a summer barbecue classic. When your interest in plain grilled chicken breasts wains, try this unusual Italian accent on the grill.
This tasty marinade combines tomato paste, olive oil, red wine vinegar and red wine. I throw in a little dried basil and crushed red pepper to add interest. Although the recipe calls for four boneless, skinless chicken breasts, there’s enough marinade for eight. The recipe can be easily doubled to serve a crowd, as I did when I served this meal at a big family gathering.
When the chicken comes off the grill, plate the chicken and pasta, and serve it with a nice green salad made with bagged greens, Italian dressing and slices of Roma tomatoes. Or, simply accompany it with quickly steamed broccoli. Enjoy a glass of red wine with this dinner, if you like. And end the meal with Angel food cake topped with coffee ice cream and chocolate sauce.
- 6 ounces tomato paste
- 3 tablespoons olive oil
- 1/4 cup red wine vinegar
- 1/3 cup red wine
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1 teaspoon dried basil
- 1/2 teaspoon ground black pepper
- 4 skinless, boneless chicken breast halves
Wash chicken and pat dry with paper towels. Combine marinade ingredients and place chicken and marinade in a zip-top plastic bag. Let sit at room temperature for 20 minutes, or in the refrigerator overnight.
Remove chicken from marinade and grill or broil chicken breasts 7 to 10 minutes per side, until done.
Makes 4 servings.