Grilled Tomato Vinaigrette Chicken

• Chicken:
• 2 tbsp olive oil
• 1 tbsp oil from sun-dried tomatoes
• 1 large sun-dried tomato in oil, drained, chopped
• 1 clove garlic, minced
• Zest of 1 lemon
• 1 tbsp balsamic vinegar
• 1 tbsp each: chopped basil, chopped parsley
• 1/2 tsp salt
• 4 boneless, skinless chicken breasts (about 1-3/4 lb/800 g total)
• Vinaigrette:
• 1 tomato, peeled, seeded, finely chopped
• 2 large sun-dried tomatoes in oil, thinly sliced
• 1 tbsp oil from sun-dried tomatoes
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 1 clove garlic, pressed or minced
• 1/2 tsp coarse sea salt, crumbled
• Garnish:
• 1 tbsp pine nuts
• 1 tbsp chopped parsley
• 1 tsp chopped basil

1. For chicken, put oils, sun-dried tomato, garlic, lemon zest, vinegar, basil, parsley and salt in large zip-lock bag. Squeeze to blend into paste.
2. Pull or slice tenders off undersides of chicken breasts. Add breasts and tenders to bag. Massage to coat. Marinate at least 3 hours or overnight in fridge.
3. Preheat barbecue to medium. Grill chicken, covered, just until juices run clear, about 15 minutes for breasts, 5 minutes for tenders. (Do not overcook.)
4. Meanwhile, for vinaigrette, stir together tomato, sun-dried tomatoes, oils, vinegar, garlic and sea salt in medium pan. Heat on medium just until mixture comes to boil.
5. Place chicken on platter or 4 serving plates. Top with equal amounts of warm tomato vinaigrette. Sprinkle pine nuts, parsley and basil over top. Makes 4 servings.

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Taken from www.epicurious.com/recipes/member/views/grilled-tomato-vinaigrette-chicken-50049845 (may not work)