(Makes 2 servings)
Summer brings lots of wonderful things, and tomatoes rank at the top of the list. The taste of a summer tomato is almost incomparable. If you’re not making this recipe during the summer, try grape tomatoes; they tend to be sweet year round.
Simple to make, this recipe is not only delicious, but also makes a beautiful presentation.
2 chicken breasts, airline cut*
1 1/2 cups red and yellow cherry tomatoes, cut in half
2 tablespoons chopped sun dried tomatoes
2 teaspoons capers (optional)
1/2 teaspoon minced garlic
2 teaspoons fresh thyme leaves
2 tablespoons olive oil (or lemon flavored olive oil)
2 tablespoons wine vinegar
Thyme sprigs for garnish
Heat grill to medium high heat. Grill chicken breasts, turning once (about 7 minutes per side). Meanwhile, in large skillet add tomatoes, sun dried tomatoes, capers, garlic, thyme, oil, vinegar, salt and pepper. Heat only until warm. Spoon mixture over chicken breast; garnish with thyme sprigs and serve.
*The local butcher cuts what he calls airline chicken breast. It has the ribs removed, but the first joint of the wing is still on. It adds the flavor of cooking with the bone but without the bother of the ribs.
This recipe adapted from a recipe in the June/ July issue of Fine Cooking magazine