Grilled Chicken With Sun-Dried Tomato Vinegariette

• MARINADE
• 2 tablespoons olive oil
• 1 clove garlic, chopped
• 1 tablespoon sun-dried tomatoes chopped plus some of the oil off the tomatoes
• 1 1/2 tablespoons lemon zest
• 1 tablespoon basalmic vinegar
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh Italian parsley
• WARM VINEGARIETTE
• 1 tomato, peeled, seeded and copped
• 1 clove garlic, copped
• 1 teaspoon fresh basi2 teaspoons valsamic vinegar
• Juice of 1/2 lemon
• 2 tablespoons olive oil
• 1 1/2 teaspoons pine nuts
• 2 tablespoons julienne sun-dried tomatoes
• 1 tablespoon chopped fresh Italian parsley

1. Mix marinade ingredients; pour over chicken breasts in a plastic bag. Marinade in refrigerator at least 3 hours or overnight. One hour before serving time, remove and chicken from refrigerator; let come to room temperature. Grill over medium heat.
2. To make vinaigrette, mix all ingredients ; warm (but do not boil). Serve over hot grilled chicken breasts.

marinade, olive oil, clove garlic, tomatoes, lemon zest, basalmic vinegar, fresh basil, fresh italian parsley, warm vinegariette, tomato, clove garlic, valsamic vinegar, lemon, olive oil, nuts, julienne sundried, fresh italian parsley

Taken from www.epicurious.com/recipes/member/views/grilled-chicken-with-sun-dried-tomato-vinegariette-50104379 (may not work)