The success of this unusually simple grilled chicken dish depends on using the freshest and most flavorful ingredients. A lively balsamic dressing enriches and intensifies the tomatoes, which deliciously contrast wih the creamy, mild-tasting goat cheese. Serves 4.
4 whole chicken breasts (about 2 1/4 pounds), split
1/4 cup plus 2 tablespoons olive oil
Salt and freshly ground pepper
1 tablespoon plus 1 teaspoon balsamic vinegar
4 small tomatoes, seeded and chopped
1/4 cup chopped fresh parsley
1 4-ounce package soft goat cheese
1. Preheat the grill to hot or preheat the broiler.
2. Brush the chicken on both sides with 2 tablespoons of the oil and season with salt and pepper.
3. Grill the breasts, skin side down, for 10 to 12 minutes, until the skin is crisp and browned. Turn the chicken and cook for 10 to 15 minutes longer, until nicely browned on both sides and cooked through.
4.Meanwhile, put the vinegar in a medium bowl and slowly whisk in the remaining 1/4 cup oil. Stir in the tomatoes and parsley and season with salt and pepper.
5. To serve, place the chicken on plates, spoon the tomato mixture over, and crumble the goat cheese on top.
Courtesy of Mary Engelbreit’s Queen of the Kitchen Cookbook–need link
