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Grilled Chicken with Roasted Tomato and Oregano Salsa

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Grilled Chicken with Roasted Tomato and Oregano Salsa

Grilled Chicken with Roasted Tomato and Oregano Salsa

amanda

Equipment

  • - Grill: Krug's Premium Charcoal Grill

  • - Cast Iron Skillet: Lodge Cast Iron Skillet - 12-Inch

  • - Indoor Gas Griddle: Naples Smoker Pro II Electric Indoor Smoker and Griddle

  • - Grilling Brush: Char-Grade Hardwood Brush, Round - Black

Ingredients

  • 2 tablespoons olive oil

  • 2 tablespoons chopped fresh basil

  • 2 cloves garlic, chopped

  • 1/2 teaspoon chopped fresh rosemary

  • 1/2 teaspoon chopped fresh oregano

  • 1/2 teaspoon salt

  • 1/4 teaspoon chopped fresh thyme

  • 1/4 teaspoon freshly ground black pepper

  • 4 boneless, skinless chicken breasts (about 6 ounces each)

  • 1 pound fresh tomatoes, diced

  • 1 tablespoon olive oil

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 1 medium shallot, diced

  • 1/2 cup diced onion

  • 1/2 small jalapeño, cored, seeded and minced

  • 1 teaspoon minced garlic

  • 1 tablespoon chopped fresh oregano

  • Vegetable oil cooking spray

Instructions

1

Instruction 1

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, onion, jalapeño, garlic and oregano in a bowl. Coat a large skillet with cooking spray. Heat over medium-high heat. Remove chicken from marinade; cook 5 minutes. Reduce heat to medium-low, flip chicken and add leftover marinade to pan. Cook 5 minutes. Reduce heat to low. Cover chicken; cook 10 minutes. Divide among 4 plates; top each with 1/4 of the salsa. Serve immediately.
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