Ever since learning the cooking method for chicken breasts that I shared in a previous post (link here), I’ve been looking for recipes that use this as a base. I love it when I can find a dish – like this one – where the rest of the recipe can be prepped in the 20 or so minutes during which I’m waiting for the chicken to cook on the stovetop. This is my favorite time of year for cooking, when things finally start to look fresh again in the grocery store. Perhaps not yet locally grown (we have to wait a while for that in Minnesota), but at least the basil comes in a small fresh grouping versus wilted and cramped in one of those sad little plastic containers. The recipe for this easy and healthy dish is included below.
When I have fresh basil, I almost always chiffonade the leaves, which is a very fancy way of saying that I stack and roll them before slicing into strips.
Reality Check. “Chiffonade” is far and away the fanciest term I will ever use in my recipes and/or in my kitchen.
Chicken with Balsamic Tomato Salad
4 boneless chicken breast halves
2 medium to large shallots, minced
I clove garlic, minced (I usually use the pre-minced version, and generally equate a clove to a teaspoon)
1 1/2 cups cherry tomatoes, preferably a mix of colors, halved
3 Tablespoons balsamic vinegar
Season and cook the chicken according to this amazing method (link here).
While chicken is cooking, prep the tomatoes, garlic and shallots; measure the balsamic vinegar.
When the chicken is done, transfer to a plate and cover to keep warm.
Add the shallots and the garlic to the same pan as the chicken and cook, stirring often until softened, about 4 minutes.
Add the tomatoes and the balsamic vinegar, stirring often, until the tomatoes begin to soften and split, about 4 minutes.
Stir in basil and season with salt and pepper.
Top the chicken with the tomato mixture and serve.