Grilled Chicken Breasts with Sun-Dried & Fresh Tomato Salsa

Grilled Chicken Breasts with Sun-Dried & Fresh Tomato Salsa
Photo by Scott Phillips


  • 1 Tbs. sherry vinegar
  • 8 oz. small red and yellow cherry tomatoes, halved or quartered, depending on size
  • 2 large (6 to 8 oz.) skinless, boneless chicken breast halves, rinsed and patted dry, tenderloins removed, butterflied
  • ½ tsp. minced garlic
  • Kosher salt and freshly ground black pepper
  • 2 tsp. lightly chopped fresh thyme leaves; plus sprigs for garnish, if you like
  • 2 Tbs. chopped drained oil-packed sun-dried tomatoes
  • + 2 more ingredients
    • 2 tsp. drained capers (roughly chopped if large)
    • 3 Tbs. plus 2 tsp. extra-virgin olive oil

In a small bowl, combine the cherry tomatoes, sun-dried tomatoes, capers, garlic, sherry vinegar, 1 tsp. of the thyme, 3 Tbs. of the olive oil, 1/4 tsp. salt and a few grinds of pepper. Set aside, stirring occasionally to let the flavors combine. Heat a gas grill to high. Put the chicken in a sh...

View full recipe at Fine Cooking


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