Ingredients
Chicken:
2 tbsp olive oil
1 tbsp oil from sun-dried tomatoes
1 large sun-dried tomato in oil, drained, chopped
1 clove garlic, minced
Zest of 1 lemon
1 tbsp balsamic vinegar
1 tbsp each: chopped basil, chopped parsley
1/2 tsp salt
4 boneless, skinless chicken breasts (about 1-3/4 lb/800 g total)
Vinaigrette:
1 tomato, peeled, seeded, finely chopped
2 large sun-dried tomatoes in oil, thinly sliced
1 tbsp oil from sun-dried tomatoes
2 tbsp extra-virgin olive oil
1 tbsp balsamic vinegar
1 clove garlic, pressed or minced
1/2 tsp coarse sea salt, crumbled
Garnish:
1 tbsp pine nuts
1 tbsp chopped parsley
1 tsp chopped basil
Preparation
For chicken, put oils, sun-dried tomato, garlic, lemon zest, vinegar, basil, parsley and salt in large zip-lock bag. Squeeze to blend into paste.
Pull or slice tenders off undersides of chicken breasts. Add breasts and tenders to bag. Massage to coat. Marinate at least 3 hours or overnight in fridge.
Preheat barbecue to medium. Grill chicken, covered, just until juices run clear, about 15 minutes for breasts, 5 minutes for tenders. (Do not overcook.)
Meanwhile, for vinaigrette, stir together tomato, sun-dried tomatoes, oils, vinegar, garlic and sea salt in medium pan. Heat on medium just until mixture comes to boil.
Place chicken on platter or 4 serving plates. Top with equal amounts of warm tomato vinaigrette. Sprinkle pine nuts, parsley and basil over top. Makes 4 servings.
