Please enter the email you’re using for this account.
Concord wine grapes are ideal for this recipe, but it works well with other varieties as well. Thanks to my Aunt Chaya for this recipe.
4 boneless, skinless chicken breasts
1/3 cup Gefen Olive Oil
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
2 teaspoons dried basil or 4 cubes Dorot Gardens Frozen Basil
1 teaspoon Glicks Soy Sauce
1/2 teaspoon ground black pepper
2 cups Concord or red grapes, halved (or quartered if grapes are big)
2 small shallots, thinly sliced
2 teaspoons Bartenura Balsamic Vinegar
1 teaspoon finely chopped fresh rosemary leaves (optional)
1/4 teaspoon freshly ground black pepper
Preheat oven to broil or grill.
Pound chicken breasts to 1/4-inch (1/2-centimeter) thickness in a large resealable plastic bag.
Combine marinade ingredients in a bowl.
Add to the plastic bag and let sit for 15 minutes or up to four hours.
Broil or grill chicken for four to five minutes per side, until cooked through.
To prepare salsa, mix all the ingredients in a bowl.
Let flavors meld for about 15 minutes.
Serve chicken warm or room temperature with salsa.
Photography: Daniel Lailah Styling: Amit Farber
How Would You
Rate this recipe?
Please log in to rate
Reviews