For mother's day this year, we were looking for a quick and easy dinner that used ingredients we already had on hand. This was the winner, but I really expected it to be nothing above mediocre. I was very surprised and will definitely make it again. Everyone loved the chicken. The flavor of the marinade, combined with the tomato and feta, was something I truly enjoyed.
We had leftover chicken and I made these salads the next day:
You could simply grill the chicken (without the tomatoes and feta) and serve it over fresh romaine, lots of cherry tomatoes, feta, and walnuts with the balsamic vinaigrette.
Equally as good. If not better...
Boneless skinless chicken breasts
balsamic vinaigrette (see recipe below)
Make the vinaigrette. Marinate the chicken breasts in part of the vinaigrette (I like reserving some because it made such a great salad dressing). I left mine marinating in the refrigerator for about 6 hours. Heat grill to high. Grill chicken 6 minutes on each side. During the last 2-3 minutes, place slices of tomato, topped with feta, on each piece of chicken. Remove from heat. Rest meat for a few minutes. Serve with salad.
Balsamic Vinaigrette Recipe:
1/4 cup balsamic vinegar
2 teaspoons dark brown sugar (or to taste)
1 Tablespoon minced garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3/4 cup olive oil
Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings and sugar.