Grilled Basil Chicken and Tomatoes

Here's another winner from Taste of Home. Along with three tomato plants, I'm growing three basil plants this summer because I just can't get enough of the stuff. If it was a little later in the summer and my tomatoes were ripe, I could have used my own tomatoes for this recipe too - a great way to use them both.

The marinade has really great flavor. This time, I didn't grill up tomatoes with it, but instead put the reserved marinade (NOT the stuff with the raw meat) back over the grilled chicken and some brown rice. Delish. I think this marinade would be great over any grilled veggie - definitely will make again and again.

Grilled Basil Chicken and Tomatoes

by Taste of Home

Ingredients:
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 a meat thermometer reads 170°. Cut remaining tomatoes in half; grill for 2-3 minutes on each side or until tender. Serve with chicken and reserved dressing. Yield: 4 servings.