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

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