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© Lillys-Table.com Photo of Chicken Pomodora
  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

25 mins

Time
Estimate
25 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer


Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables



Recipe Detail

Summer

Chicken Pomodora

from Bruschetta Grilled Chicken & Zucchini Marinated Salad, the Week of July 5, 2015.
View the previous recipe for this meal.

Fresh tomato-basil-garlic sauce was made popular several years ago on toasted bread as the lovely Bruschetta Pomodora. This dish simply takes this combination as a topping for grilled chicken.

Ingredients

  • 10 ounces chicken, thighs or breasts, bone-less skin-less
  • teaspoon salt, divided
  • ¼ teaspoon black pepper, divided
  • 1 tablespoon olive oil, divided
  • 2 tomatoes, remove stem & chop
  • 2 tablespoons fresh basil, finely chopped
  • 1 clove garlic, finely minced or pressed

Serving Size: 2 People



 

Preparation Instructions

Season the chicken on each side with salt and pepper and it cook it as follows:

For the skillet: Add half of the olive oil into the skillet over medium-high heat. Once the oil runs quickly in the pan, but before it starts smoking, add the chicken and reduce the heat to medium. Sear on each side for 6-10 minutes until the chicken feels firm but not rock hard.

For the grill: Set the grill on high heat. Drizzle the chicken with the oil. Reduce the grill temperature to medium-low and place the chicken on the grill and cover the grill. Sear on the first side until the chicken is starting to cook on top and it is easy to lift the chicken off the grill. Flip over and cook for another 5-8 minutes until it is firm, but hard to the touch. Test this by pressing into the cooked chicken lightly with a finger.

Meanwhile as the chicken cooks, toss together the chopped tomatoes, garlic and basil. Add a drizzle of the remaining olive oil, salt and pepper to taste.

Serve the room temperature tomato sauce on top of the grilled/seared chicken.