Grilled Chicken Breasts with Tomato Dip Sauce

Melissa De Arabian cooks regular grilled chicken breasts with garlic butter and serve them with sweet tomato and onion dip sauce с тимьяном. Time: 52 min Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 1/4 Art. vegetable oil
• 2 crushed cloves of garlic
• Coarse salt and freshly ground black pepper
• 4 chicken breasts, boneless and skinless halves
• Deep-fried tomato and onion dip sauce, see recipe below (for wish)

Baked tomato and onion dip sauce:

• 5 pieces. (about 450 g) cream tomato, cut into halves
• 1 yellow or white onion, cut into four parts
• 3 unpeeled garlic cloves
• 1/4 Art. extra virgin olive oil
• 2 tsp dried thyme
• 1-2 tbsp. l water
• Coarse salt and freshly ground black pepper
• * Culinary advice: For the sauce is not necessary to take the “good” Tomatoes

Recipes with similar ingredients: garlic, chicken breasts, tomatoes plum-shaped, onions, thyme

Recipe preparation:

1. In a small bowl with a fork, mix the vegetable oil and crushed garlic to make the oil taste like garlic. Salt and pepper the garlic mixture to taste. Let it brew for at least 15 мин.
2. While the butter is infused, prepare the chicken breasts. Wash them and dry well. Find the junction of two chicken muscles breasts and carefully separate the smaller part from the larger. Neatly beat off each breast so that they are uniform in thickness. Do not beat too hard, in this case the breasts will not the same. If the triangular cartilage remains on the fillet, cut it and throw it away. Squeeze the small fillet by cutting off uneven edges. Good salt and pepper and let the chicken stand at room temperature for at least 15 minutes
3. Preheat the grill at full capacity.
4. After the meat has stood, generously grease it with a brush vegetable oil infused with garlic. Lay chicken breasts on the preheated grill so that the thicker pieces are on the hotter part of the grill (usually the back). Not shredding chicken, fry until strips characteristic of the grill, about 4 min. Turn the chicken over placing the thicker parts in the direction of a stronger fire, and cook until the temperature inside the meat reaches 70 ° C cooking thermometer, about 3 more minutes. Grill small fillet and cook for 3-4 minutes. total turning upside down after half time. Let the chicken breasts lie down for 5 minutes before serving.
5. Serve with dip sauce of baked tomatoes and Luke.
6. Baked dip sauce томатов и лука:Разогрейте духовкуto 135C.
7. On a baking sheet, put the halves of tomatoes, onions and chives. Drizzle half the olive oil and sprinkle with thyme, salt and pepper. Mix well. Lay the tomatoes down and bake 2 hours, turning them over after an hour. Two hours later, remove the pan and set aside unpeeled garlic. Other vegetables and juice put in a food processor or blender. Pour into the form where baked vegetables, 1-2 tbsp. l water to collect all adhering but fragrant pieces, and pour everything into a container with vegetables. Squeeze out a soft portion of baked garlic in a bowl of a food processor and add the remaining olive oil. Run the processor a few times in pulse mode if you want to get a sauce with slices, or mash until smooth. Try the sauce and, if necessary, season with salt and pepper. The amount of sauce obtained: about 1 and 1/4 Art.