My friend, Susan, sent me this recipe that she found in TexasMonthly Magazine. She thought I’d really like it, and SHE WAS RIGHT! I fixed it tonight, and my guys RAVED about it! It’s just the kind of recipe I look for to use my garden tomatoes and beautiful basil. It’s pretty quick to put together, too! You do have to marinate the chicken for about an hour in the fridge, so get that going before moving on to the tomatoes. By the time you have the tomatoes finished, your chicken will be ready to grill.
Teenage son was salivating over the Tomato-Basil Sauce! It really was that good, and would be great, as well, over pasta! Give it a try…I’ll bet you’ll like it!
Lemon-Garlic Chicken with Tomato-Basil Sauce
slightly adapted from TexasMonthly Magazine
4 whole chicken breasts
Juice of 1 lemon
1 1/2 tablespoons lemon zest
1/2 cup low-sodium soy sauce
2 teaspoons brown sugar
1 tablespoon minced garlic
3 tablespoons chopped parsley
1/2 teaspoon salt
1/8 teaspoon pepper
Marinate chicken in remaining ingredients for one hour in refrigerator. Remove chicken and discard marinade. Grill 5-8 minutes per side depending on thickness.
1 pound whole Roma tomatoes
2 tablespoons chopped sun-dried tomatoes
1 teaspoon sugar
1/4 cup water
2 tablespoons Parmesan cheese
Salt and pepper to taste
2 tablespoons finely chopped basil
Grill Roma tomatoes until skins blister. Cool. Combine with other ingredients in blender, except stir in basil by hand. Serve with chicken.
**Note: I have a stove top grill pan that I used to grill the tomatoes. If you don’t have one of these, cut the tomatoes in half, toss with olive oil and a little salt and roast in the oven at 425° for about 20-25 minutes. Cool and then blend with remaining ingredients in blender, stirring in the basil by hand.