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Only five ingredients makes this one come together quickly and flavorfully, too! From one of my favorite magazines (Country Living, June 09), this recipe is just right for a summer meal with the family OR to serve guests. PREP TIME includes marinating time. COOK TIME includes only the time on the grill.
- 4 chicken breasts, about 2 pounds (skinned & boned)
- 1 cup red wine vinaigrette
- 1 tablespoon fresh oregano (or 1 tsp dried)
- 1⁄2 teaspoon salt
- 1 lb cherry tomatoes
- 2 tablespoons red wine vinaigrette (from the marinade)
- 1⁄4 teaspoon salt
- 1⁄2 tablespoon fresh oregano (1 tsp dry)
- 1 1⁄2 ounces feta cheese, crumbles
- Marinate breast meat with other marinade ingredients for at least one hour.
- Remove chicken from marinade (reserve some); cook on a grill over medium-high heat (or grill in a pan), turning once until cooked through, about 10-12 minutes; keep warm.
- While the chicken is cooking, half the tomatoes and toss with reserved vinaigrette and salt in a medium bowl.
- Lower grill heat to medium; spread tomatoes in a foil pan (or use a sheet of foil with the edges turned up to make a home-made pan; pinch the corners to make it tighter); sear tomatoes cut sides down, about 2 minutes.
- Return tomatoes to bowl, toss with oregano.
- Slice chicken and transfer to serving platter; Spoon tomatoes alongside chicken; sprinkle feta cheese and more oregano (if desired) over tomatoes.
fast easy and flavorfull! my whole family enjoyed this recipe. We served the chicken breast over a rice pilaf.