s GRILLED CHICKEN WITH ROASTED TOMATO AND OREGANO SALSA ****
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s GRILLED CHICKEN WITH ROASTED TOMATO AND OREGANO SALSA ****
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Ingredients
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Instructions Instructions: *** 9-25-2009 very good *** SELF | April 2007 Chad S. Luethje Red Mountain Spa Enjoy generous portions of this low-calorie dish from Red Mountain Spa's executive chef Chad S. Luethje. Yield: Makes 4 servings ingredients 2 tablespoons olive oil 2 tablespoons chopped fresh basil 2 cloves garlic, chopped 1/2 teaspoon chopped fresh rosemary 1/2 teaspoon chopped fresh oregano 1/2 teaspoon salt 1/4 teaspoon chopped fresh thyme 1/4 teaspoon freshly ground black pepper 4 boneless, skinless chicken breasts (about 6 ounces each) Salsa 1 pound fresh tomatoes, diced 1 tablespoon olive oil 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 medium shallot, diced 1/2 cup diced onion 1/2 small jalapeħo, cored, seeded and minced 1 teaspoon minced garlic 1 tablespoon chopped fresh oregano Vegetable oil cooking spray preparation Combine first 8 ingredients in a plastic bag. Add chicken; marinate at least 30 minutes. Heat oven to 400ĤF. 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, jalapeħo, 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. nutritional information Nutritional analysis per serving: 312 calories per serving, 12.6 g fat (2 g saturated), 7.8 g carbs, 1.8 g fiber, 40.8 g protein Nutritional analysis provided by Self Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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