Ingredients
Scale
- 2 cups red and yellow grape or cherry tomatoes, halved
- 1/4 teaspoon kosher or sea salt
- 2 ounces mild goat cheese (flavored works well), crumbled, divided use
- 3 tablespoons extra virgin olive oil, divided use
- Fresh ground black pepper, to taste
- 4 boneless, skinless chicken breast halves
Instructions
- Preheat grill to medium-high heat.
- Place tomatoes in a colander set over a medium mixing bowl. Toss with the sea salt and let stand for at least 20 minutes to release the juices.
- Remove tomatoes and set aside the colander; into the collected juice from the tomatoes, whisk half the goat cheese and 2 tablespoons of the olive oil until smooth.
- Fold in the tomatoes and remaining goat cheese. Season with freshly ground pepper.
- Pat chicken breasts dry with paper towel. If breasts are large, butterfly and halve, or pound to an even thickness.
- Brush the chicken breasts on both sides with the remaining 1 tablespoon of olive oil and season with salt and pepper. Brush the heated grill grates with oil. Place breasts in a single layer and grill for 4 to 5 minutes per side, or until they reach 165 degrees on an instant-read thermometer inserted in the thickest portion.
- Place cooked chicken breasts on a serving platter and cover with foil. Let rest for 5 minutes.
- Spoon the tomato-goat cheese mixture on top of the breasts and serve.
- Category: Poultry, main dish, quick and easy
- Method: Grill
- Cuisine: American
Nutrition
- Serving Size: 1 breast plus topping
- Calories: 277
- Sugar: 2 g
- Sodium: 265.1 mg
- Fat: 16.6 g
- Saturated Fat: 4.2 g
- Carbohydrates: 2.9 g
- Fiber: 0.9 g
- Protein: 28.8 g
- Cholesterol: 89.3 mg