8 plum tomatoes, divided
3/4 cup balsamic vinegar
1/4 cup tightly packed fresh basil leaves
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon salt
4 boneless skinless chicken breast halves (4 ounces each)
Cut four tomatoes into quarters and place in a food processor. Add the vinegar, basil, oil, garlic and salt; cover and process until blended.
Pour 1/2 cup dressing into a small bowl; cover and refrigerate until serving. Pour remaining dressing into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for up to 1 hour.
Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill chicken, covered, over medium heat for 4-6 minutes on each side or until juices run clear. Cut remaining tomatoes in half; grill for 2-3 minutes on each side or until tender. Serve with chicken and reserved dressing.
Posted: 9/16/2009 3:20:42 PM