GRILLED ROSEMARY CHICKEN BREAST WITH ROASTED PEPERONATA

PORTIONS: 2

INGREDIENTS

4 pieces chicken breast, 6 ounces each

MARINATE FOR CHICKEN BREAST

2 tsp. olive oil

3 chopped garlic cloves, chopped

1 tbsp. chopped rosemary leaves

1 tsp. salt

¼ tsp. ground black pepper

ROASTED PEPERONATA SAUCE

1 tbsp. olive oil

2 chopped garlic cloves

1 small diced onion

¼ cup balsamic vinegar

1½ cup chopped plum tomatoes, skinless

1 tsp. salt

¼ tsp. red pepper flakes

1 red pepper

1 yellow pepper

1 orange pepper

1 green pepper

1 tbsp. chopped fresh basil leaves

MAKE ROASTED PEPERONATA

On top of the kitchen stove burn the peppers skin. Peel them and remove seeds. Cut them in long strips.

Heat up a pot with the olive oil and sauté garlic and onions together.

Add balsamic vinegar and reduce to half.

Stir in the tomatoes, salt and red pepper flakes. Let the sauce to thicken.

Add the strips of peppers and fresh basil and heat it up for a couple minutes.

MARINATE AND GRILL CHICKEN BREAST

In a mortar and pestle grind together the garlic, rosemary leaves, salt and pepper. Mix with the olive oil and cover chicken breast with the spices. Let the chicken breast to marinate for 45 minutes at room temperature.

 Heat a top stove griddle. Mark and cook the chicken breast on both sides.

Serve with the roasted peperonata sauce.