4 each chicken breast halves (about 1 pound), boneless and skinless
* salt and pepper
1/4 cup plus 2 tablespoo fresh chopped tarragon
3 tablespoons PLUS 1 t olive oil
6 cloves fresh garlic, minced
2 large tomatoes, chopped
4 teaspoons balsamic vinegar
* fresh tarragon sprigs, optional
Heat charcoal 30 minutes or gas grill 10 minutes with lid closed.
Pound chicken between plastic wrap with the smooth side of a mallet or with a rolling pin until 1/2-inch thick.
Season with salt and pepper.
Combine 1/4 cup tarragon, 3 tablespoons oil and 4 cloves minced garlic in a shallow dish.
Turn to coat.
Marinate 10 minutes.
Blend tomato and 1 tablespoon oil in food processor or blender until smooth.
Add 2 tablespoons tarragon, vinegar and 2 cloves minced garlic; pulse to just mix with tomatoes.
Season sauce with salt and pepper.
Grill chicken over Medium-Hot heat 4 minutes per side until browned (425 degrees F grill surface temperature).
Serve chicken with tarragon-tomato sauce; garnish with tarragon sprigs if desired.
No Nutritional Information Available
Be the first to rate this recipe.
Have you tried this dish? Let others know what you think!