Here in Illinois it’s tomato time! And with that, fresh delicious tomatoes are everywhere – especially if you know someone with a garden. Vicky, words can’t describe how your garden fresh tomatoes spruce up everything I make! When the tomatoes start to pile up on my counter, it’s an almost certainty I’ll be putting them to use in the following recipe. This particular recipe also happens to be one of my main go-to’s when we’re having guests for dinner. So far I’m shooting 100% with this one.
Ingredients:
- 1-2 pounds organic free-range boneless, skinless chicken breast
- 1 pint cherry or grape tomatoes, halved
- 1 cup loosely packed fresh basil, thinly sliced
- 8 oz. bag organic arugula
- 1/2 small red onion, thinly sliced
- 1 tablespoon balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon capers, rinsed and drained
- 3/4 teaspoon dried oregano
- salt, to taste
- freshly ground pepper, to taste
Directions:
- Sandwich the chicken breast between two pieces of plastic wrap and pound to an even 1/4 – 1/2 inch thickness. Trim to desired size and lightly brush with extra virgin oilve oil and season with salt, pepper, and oregano.
- Prepare a grill for direct grilling over medium to medium-high heat, or preheat the broiler and lightly oil a broiler pan. Meanwhile, combine the tomatoes, basil, arugula, onion, balsamic vinegar, extra virgin olive oil, and capers in a bowl and toss well. Salt and pepper to taste.
- Place the chicken on the grill or under the broiler and cook for 2-3 minutes per side, or until the chicken is cooked through. Serve the chicken topped with the salad.