Archive for June 27th, 2010

This is another one of those anything goes recipes. The key here is the roasted tomatoes. Then add whatever veggies/protein around it that you like. Dress with your very best quality balsamic vinegar for the best flavor.

Grilled chicken with roasted tomatoes

5 Roma tomatoes

1/2 teaspoon sugar

1/2 teaspoon sea salt

1/4 teaspoon freshly ground pepper

2 boneless, skinned chicken breasts, grilled and cut into bite-sized pieces

2 pounds asparagus (or your favorite vegetable or combination), blanched in boiling water for 3 -4 minutes (also could be roasted if you so desire)

top quality balsamic vinegar

extra virgin olive oil

1/4 cup pine nuts, toasted

Quarter your tomatoes and place skin side down in baking pan. Sprinkle a little sugar, salt, and pepper on each piece of tomato. Place in preheated 400 degree F. oven and roast for about 35-45 minutes, til shriveled and shrunk and starting to char. Remove from oven and cool.

In a large bowl, add the chicken, asparagus, and tomatoes. Add several shakes of balsamic vinegar, and several shakes of olive oil. Salt and pepper to taste, and sprinkle on the pine nuts. Toss gently and serve. Makes 4 servings.


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