Tomato-Basil-Sauterne Grilled Chicken |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Here’s another tasty dish I concocted after having something similar at a restaurant. I usually serve it with a Caesar salad. Prep time does not include time for marinating chicken. Ingredients:
4 boneless skinless chicken breast halves |
8 large plum tomatoes, seeded and chopped |
1/2 cup chopped fresh basil |
1 cup sauterne white wine |
salt and pepper |
2 garlic cloves, minced |
1 medium onion, finely chopped |
3 tablespoons olive oil, divided |
8 ounces uncooked fettuccine pasta |
1 tablespoon butter |
freshly grated parmesan cheese |
Directions:
1. Season chicken breast halves with salt and pepper.
2. Combine sauterne, basil, tomatoes, and chicken and place in a shallow dish.
3. Cover dish and marinate for several hours or overnight in refrigerator.
4. When ready to cook, remove chicken from marinade and set aside; reserve marinade for the sauce.
5. Sauté chopped onion in 2 tablespoons olive oil over medium heat until translucent.
6. Add garlic and sauté another minute.
7. Add reserved marinade. Bring up to a boil and cook for 2-3 minutes, stirring occasionally
8. Keep sauce warm while grilling chicken.
9. Grill chicken over hot coals until done.
10. While the chicken is grilling, boil the fettuccine as directed on package.
11. Drain the fettuccine and toss with the butter and remaining olive oil.
12. Place the fettuccine on a serving dish.
13. Arrange the grilled chicken breasts over the fettuccine and top with the sauce.
14. Sprinkle with freshly grated Parmesan cheese.
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