Grilled Herb Chicken with Roma Tomato Sauce

Grilled Herb Chicken with Roma Tomato Sauce (Adapted from CL)

1 tablespoon olive oil
1/3 cup finely chopped onion
1 garlic clove, minced
2 1/4 cups chopped seeded plum tomato
1/2 cup dry red wine
2 teaspoons balsamic vinegar
1 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
2 tablespoons chopped fresh basil, divided
1 tablespoon chopped fresh thyme
4 boneless/skinless chicken breasts (4 to 6 ounces each)

In a medium saucepan, heat oil over medium. Add chopped onion and cook until tender, about 3-5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in tomato, wine, vinegar, 1/2 teaspoon salt and 1/8 teaspoon pepper. Bring to a boil, reduce heat and simmer until the sauce thickens, about 10 minutes. Remove from heat and stir in 1 tablespoon basil.

Prepare grill (or use something like The Griddler)

In a small bowl, mix together thyme, remaining 1 tablespoon basil, 1/2 teaspoon salt and 1/8 teaspoon pepper. Sprinkle the chicken breasts with the herb mixture. Grill chicken until the center is no longer pink, about 5 minutes per side on the grill. Serve each chicken breast with an even portion of the roma tomato sauce.

Makes 4 servings.

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