Grilled Chicken with Roasted Tomato and Oregano Salsa

Grilled Chicken with Roasted Tomato and Oregano Salsa
Photo by Victoria Pearson

Ingredients

  • ½ cup onion
  • ½ small jalapeño
  • 1 tablespoon fresh oregano
  • Vegetable oil cooking spray
  • 2 cloves garlic
  • 4 boneless, skinless chicken breasts (about 6 ounces each)
  • 1 pound fresh tomatoes
  • + 12 more ingredients
    • 2 tablespoons fresh basil
    • ½ teaspoon fresh rosemary
    • ¼ teaspoon freshly ground black pepper
    • 1 teaspoon minced garlic
    • ½ teaspoon fresh oregano
    • ½ teaspoon salt
    • ¼ teaspoon freshly ground black pepper
    • 2 tablespoons olive oil
    • ¼ teaspoon fresh thyme
    • ½ teaspoon salt
    • 1 medium shallot
    • 1 tablespoon olive oil

Combine first 8 ingredients in a plastic bag. Add chicken; marinate at least 30 minutes. Heat oven to 400°F. Cover a baking tray with foil. To make salsa, spread tomatoes on tray; drizzle with oil. Add salt and pepper. Bake until lightly browned, 20 to 25 minutes. Combine tomatoes, shallots, onio...

View full recipe at Epicurious

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