Published: by Absolutely Recipes, in the Birds recipes category.
3/4 cup balsamic vinegar
1/4 cup tightly packed fresh basil leaves
2 TBSPs olive oil
1 garlic clove, minced
1/2 TSP salt
8 plum tomatoes
4 boneless skinless chicken breast halves (4 ounces each)
For marinade, place first five ingredients in a blender.
Cut 4 tomatoes into quarters and add to blender; cover and process until blended.
Halve remaining tomatoes for grilling.
In a bowl, combine chicken and 2/3 cup marinade; refrigerate, covered, 1 hour, turning occasionally.
Reserve remaining marinade for serving.
Drain chicken, discarding marinade.
Place chicken on an oiled grill rack over medium heat.
Grill chicken, covered, until a thermometer reads 165 degrees , 4-6 minutes per side.
Grill tomatoes, covered, over medium heat until lightly browned, 2-4 minutes per side.
Serve chicken and tomatoes with reserved marinade.
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