Sliced chicken and tomatoes with lemon-herb vinaigrette
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Cloves garlic | |
| ⅓ | cup | Fresh basil leaves or |
| 2 | teaspoons | Dried |
| 1½ | teaspoon | Fresh thyme leaves or |
| ½ | teaspoon | Dried |
| 2 | teaspoons | Grated lemon zest |
| ¼ | cup | Lemon juice |
| ¼ | cup | Olive oil |
| 4 | Skinless, boneless chicken breast halves | |
| 3 | mediums | Plum tomatoes |
Directions
Preheat the broiler. Line a broiler pan with foil.
In a food processor, mince the garlic. Add the basil and thyme and mince. Add the lemon zest (if using), lemon juice and olive oil, and pulse until blended. Measure out 3 tablespoons of the vinaigrette to use as a basting mixture for the chicken.
Place the chicken on the broiler pan and brush with 1 tablespoon of the reserved basting mixture. Broil the chicken 4 inches from the heat until it begins to brown, about 10 minutes.
Meanwhile, slice the tomatoes crosswise. Place the tomatoes in a shallow bowl and pour the vinaigrette remaining in the food processor over them; set aside.
Turn the chicken over and brush with the remaining 2 tablespoons reserved basting mixture. Broil 4 inches from the heat until the chicken is cooked through and browned on the second side, about 6 minutes.
To serve, slice the chicken across the grain on the diagonal. Serve with the sliced tomatoes and spoon some of the excess vinaigrette on top.
Do-Ahead: The vinaigrette can be made well in advance and the chicken can be broiled ahead and served at room temperature or chilled.
Makes 4 servings