Agnieszka's Dowry
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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