Marinated Chicken Breast with Fresh Tomato Salsa


6		skinless and boneless chicken breast halves
2	cloves	minced garlic
		Juice of 1 lemon
4	T	extra virgin olive oil; divided
2	tsp	fresh rosemary OR 1 tsp dry rosemary
2		medium ripe tomatoes, cut in half
4	T	chopped fresh basil OR 1 T dry basil 
1	T	capers 
1	T	balsamic vinegar 
		Salt and freshly ground pepper to taste

Use long, Pyrex glass dish that will hold chicken in a single
layer. Combine garlic, lemon juice, 2 TB olive oil and rosemary. 
Pour mixture over chicken, turning to coat on all sides.  Cover
and allow to marinate for 2-4 hours in refrigerator.  Meanwhile
mix tomatoes, basil, capers, balsamic vinegar and remaining olive
oil together and season to taste.  Set aside. Broil or grill
chicken breast until cooked through.  Arrange on platter and top
with some of the tomato mixture.

Makes 6 servings.  Per Serving:  223 cal., 28 g pro., 11 g fat.,
68 mg chol., 3 g carb, 139 mg sod

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Agnieszka's Dowry
Agnieszka's Dowry

For more information or suggestions, please contact Jennifer Jensen