Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Add Your Own Variation to This Balsamic Chicken

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Add Your Own Variation to This Balsamic Chicken

Article excerpt

Fresh tomato sauces are versatile. They cook quickly and preserve the fresh taste of the sun-ripened fruit. Toss them with pasta, serve over grilled meats or vegetables, add to a salad as a dressing or spread on toasted slices of French bread for crostini.

Try the recipe as is, or think of it as a platform for your own variations: Add chopped olives, mix in a little vinegar, play around with herbs or spice it up with crushed red pepper flakes.

The chicken can be broiled instead of grilled.

MAKE AHEAD: The chicken needs to marinate for at least 2 and up to 12 hours. The sauce can be made up to a day in advance. Reheat gently over low heat before serving. The chicken is best served right after it is cooked.

BALSAMIC CHICKEN WITH FRESH TOMATO SAUCE

4 servings

Ingredients

For the chicken:

3 tablespoons balsamic vinegar

3 tablespoons mild olive oil, plus oil for the grill grates

Salt

Freshly ground black pepper

Four 4-to-5-ounce boneless, skinless chicken breast halves, pounded slightly so each breast is of even thickness (about 1/2 inch)

For the sauce:

2 tablespoons mild olive oil

2 tablespoons finely chopped garlic

2 pounds ripe tomatoes, peeled, seeded and cut into 1/4-inch dice (see NOTE), about 1 3/4 cups

2 tablespoons white wine

1/8 teaspoon sugar

Salt

Freshly ground black pepper

12 large basil leaves, rolled together tightly and cut into very thin strips (chiffonade)

Steps

For the chicken: Combine the vinegar, oil and salt and pepper to taste in a shallow dish or gallon-size resealable food storage bag. Add the chicken breast halves; turn to coat thoroughly. Cover the dish or seal the bag and refrigerate for at least 2 hours and up to 12 hours. The longer you marinate the chicken, the stronger the balsamic flavor will be.

When ready to cook, prepare the grill for direct heat. …

Search by... Author
Show... All Results Primary Sources Peer-reviewed

Oops!

An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.