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[av_heading heading=’Grilled Chicken & Tomatoes’ tag=’h2′ style=” size=” subheading_active=” subheading_size=’15’ padding=’10’ color=” custom_font=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” admin_preview_bg=”][/av_heading]
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Everyone loves grilled chicken. This recipe offers a delicious taste of chicken paired with roasted tomatoes.
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- 2 lb. mixed-size cherry tomatoes, on the vine, if desired (about 4 pints)
- 4 large garlic cloves, crushed
- 1/4 c. plus 1 tbsp. extra virgin olive oil
- 1/4 tsp. crushed red pepper
- Kosher salt and black pepper
- 1 1/2 lb. chicken breast cutlets (about 1/3″ thick)
- 1 1/2 tbsp. chopped tarragon
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- Heat oven to 500°F;
- Heat grill on medium-high;
- Cut about 1 cup of largest tomatoes in half;
- On the rimmed baking sheet, toss all tomatoes with garlic, 1/4 cup olive oil, red pepper and 3/4 teaspoon salt;
- Roast on the upper oven rack, stirring halfway through, until tomatoes burst and soften and some are beginning to char, about 20 minutes. (If most juices have evaporated, stir in 1 to 2 tablespoons water to create more sauce.);
- Meanwhile, coat chicken cutlets with remaining tablespoon olive oil and season with 1/4 teaspoon each salt and black pepper;
- Grill until lightly charred and just cooked through, 2 to 3 minutes per side;
- Gently toss tomatoes with chopped tarragon;
- Spoon tomatoes and juices on top of chicken.
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