Chicken Breasts Marinated In Basil Oil With Tomato-And-Red-Onion Salad

Name: Chicken Breasts Marinated In Basil Oil With Tomato-And-Red-Onion Salad
Total time: 1 h
Yield: Four servings
Ingredients: 4 boneless, skinless half-breasts of chicken; 4 teaspoons basil oil (see recipe); 2 large tomatoes, thinly sliced; 1 red onion, peeled and very thinly sliced; Salt and freshly ground pepper to taste; 12 fresh basil leaves, cut across into thin strips

By Molly O'Neill

Total Time: About 1 hour
Rating: 3(6)
Comments: Read comments

Featured in: FOOD; A SUMMER DRIZZLE

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:Four servings

4boneless, skinless half-breasts of chicken
4teaspoons basil oil (see recipe)
2large tomatoes, thinly sliced
1red onion, peeled and very thinly sliced
Salt and freshly ground pepper to taste
12fresh basil leaves, cut across into thin strips

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Using a brush, coat the chicken breasts with 1 teaspoon of the basil oil. Let stand for 30 minutes. Preheat a grill or broiler. Grill or broil the chicken until cooked through, about 4 minutes per side. Slice the chicken on the diagonal and brush the slices with 1 teaspoon of the oil.
Step 2
Arrange half of the tomato slices in the center of each of 4 plates. Top with half of the onion. Drizzle each one with ¼ teaspoon of the oil and sprinkle with salt and pepper. Repeat the layers. Fan the chicken slices around the salad. Scatter the basil strips over the salad and chicken. Can be served cold or at room temperature.