This was originally supposed to be tarragon, but I didn't have that, so I used basil. Will definitely make this one again! We served it with Broiled Eggplant with Garlic Sauce, and some skewer-grilled mushrooms. The sauce is made with fire-roasted tomatoes.
3 tbsp olive oil
2 tsp minced garlic
2 tbsp dried basil
1 tbsp dried rosemary, crushed
2-3 chicken breasts
Whisk the olive oil, garlic, basil, and rosemary together. Place chicken breasts in a gallon ziploc bag, bang gently with a rolling pin until a uniform 1/2 inch thickness.
*When you bang the chicken, place it smooth side down and bang the rougher side. This will keep the chicken looking nice and keep it from spliting and smashing.
Sprinkle the chicken with salt and pepper. Place chicken in a dish, coat with olive oil mixture. Let stand for 10 minutes.
Grill chicken over medium-high heat until brown on both sides, about 4 minutes per side.
For tomato sauce:
1 large fresh tomato, remove stem area and cut into 4 wedges
Toss with 1 tbsp olive oil, salt, pepper, 1 tsp minced garlic.
Place in a tin foil packet. Place on grill while still very hot, I did it before I spread the coals out. If you are using a gas grill, use a high flame.
Let roast for at least 5 minutes, but no more than 10. Remove from grill and let cool. When cool enough to handle, take each wedge and peel skin off. Discard skin.
Place tomato in blender, with 2 tsp balsamic vinegar, 1 tsp minced garlic, and 1 tbsp dried basil. Blend until smooth. Season to taste with salt and pepper.
When chicken is done, pull off the grill and let sit for a few minutes to let juices soak back in. Slice into 1/2 inch slices. Arrange on the plate, and pour the tomato-basil sauce over the chicken.