It’s summer and it’s grilling time my friends!
I always love to find new ways to dress up a grilled chicken breast. Of course, you can use a really yummy marinade or a clean homemade barbecue sauce to prepare your chicken, but I like to try new and different sauces, glazes and sides to make it unusual and something extra special.
A couple of weeks back, I purchased four pastured boneless chicken breast from the local farmer’s market. The vendor was Tink’s Grass Fed Beef. I have purchased beef from Tink’s before through our local co-op, Augusta Locally Grown, but it seems that pastured boneless chicken breast are pretty hard to come by. When I saw that Tink’s had pastured chicken available….. I grabbed it really quick. I was excited to fire up the grill last weekend and throw those chicken breast on the fire.
Just for information….Chickens that are allowed to roam around in a pasture, eating bugs and worms, pecking the ground as God intended for them to do, are the healthiest chicken in my opinion. When we eat the meat from that animal it directly relates to our own health. Chickens were not meant to be fattened up quickly in a coop, not able to move around, fed grain and corn……GMO corn…. I might add. Not good. Your best option for chicken is pastured chicken if it is available to you.
I came across a really nice recipe in Cooking Light magazine a while back and it was very similar to this Tomato Balsamic sauce. The original recipe was for grilled flank steak and the first few times I made this…. I put this sauce over the flank steak as the recipe suggested. It was outstanding. I even served it for guest and they loved it too. I felt this sauce would be perfect for chicken as well as steak. I was correct.
You will be able to put this Fresh Tomato Balsamic Sauce together in about 10 minutes and it will add a phenomenal amount of flavor to your grilled chicken. Use a really high quality aged balsamic if possible. It will make all the difference. I used the Traditional Aged Balsamic from High Country Olive Oil here in Augusta, GA.
Get ready to fire up that grill this weekend. This Fresh Tomato Balsamic Sauce will be a perfect compliment to grilled chicken or steak. Enjoy!
|Grilled Pastured Chicken Breast with Fresh Tomato Balsamic Sauce|| |
- 2 Tbsp. of organic cold pressed olive oil
- ½ tsp. of garlic powder
- 4-6 Pastured boneless chicken breast
- 1 pint of organic grape tomatoes, halfed
- 3-4 cloves of organic garlic, crushed
- 1-2 shallots, sliced thin
- ¼ cup of high quality aged balsamic vinegar
- ⅓ cup of fresh basil, chopped coarsely
- ⅓ cup of green onions, thinly sliced
- Sea Salt or Real Salt brand and cracked black pepper
- Wash and trim excess fat and skin from chicken breast. Brush with 1 Tbsp. of olive oil, sprinkle salt and pepper and garlic powder.
- Place on the grill, but not directly over the coals. Allow to cook 8-10 minutes before turning. Make sure to watch closely so that the chicken doesn't burn. Turn chicken breast over and cook approximately 8-10 more minutes until done and meat is no longer translucent.
- Remove chicken from the grill and place on a serving platter and cover with foil. Set aside.
- Heat the remaining Tbsp. of olive oil in a saute pan over medium to high heat. Add garlic and shallots and cook approximately 3 minutes until softened.
- Pour in the balsamic vinegar, reduce heat to medium/low and cook for another 2 minutes.
- Add the tomatoes, ¼ cup of the basil and ¼ cup of the green onions... reserving the rest of the basil and green onions for a garnish.
- Add salt and cracked black pepper to taste and simmer the tomato-balsamic sauce for another 2-3 minutes until the tomatoes soften and their juices start to run.
- Remove from heat and pour tomato-balsamic sauce over the grilled chicken breast already on the serving platter.
- Sprinkle with remaining basil and green onions.
- Serve immediately.