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Chef Don's
Favorite Poultry Recipes
Grilled Chicken with Roasted Tomato and Oregano Salsa
Serves 4
4 Boneless Chicken Breasts, skinless
2 Tbsp. Olive Oil
2 Tbsp. Basil, chiffanade
2 cloves Garlic, chopped
1/2 tsp. Rosemary, chopped
1 tsp. Oregano, chopped
1 tsp. Thyme, chopped
Roasted Tomato Salsa
1 Lb. Tomatoes, diced
1 Tbsp. Olive Oil
1 medium Shallot, diced
1/2 cup Onion, diced
1/2 small Jalapeņo, seeded and minced
1 tsp. Garlic, minced
1 Tbsp. Oregano, chopped
Salt and Pepper to taste
Cooking Spray as needed
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, jalapeņo, 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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