Chili-Rubbed Chicken with Rosemary and Tomato
- 3 skinless boneless whole chicken breasts (about 2 pounds), halved
- 3 tablespoons tomato paste
- 2 tablespoons chili powder
- 3 tablespoons water
- 1 tablespoon seasoned rice vinegar
- 2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
- 2 firm vine-ripened tomatoes (each about 3 inches in diameter)
- 6 fresh rosemary sprigs
- six 10-inch wooden skewers, soaked in water 1 hour
- Arrange chicken breasts, skinned side down, on a cutting board.
- Remove fillet strip from each breast and reserve for another use.
- In a small bowl whisk together tomato paste, chili powder, water, vinegar, and garlic paste.
- In a shallow baking dish large enough to hold chicken in one layer coat chicken with chili paste.
- Marinate chicken, covered and chilled, at least 1 hour and up to 24.
- Prepare grill.
- With a serrated knife cut off stem end of tomatoes and cut each tomato into three 1/4-inch-thick slices.
- Arrange 1 tomato slice and 1 rosemary sprig on wide end of skinned side of 1 chicken breast and fold narrow end over to sandwich tomato and rosemary.
- Thread a skewer through ends of chicken breast and then through folded side, letting pointed end of skewer extend about 1-1/2 inches beyond chicken breast.
- Stuff remaining chicken with remaining tomatoes and rosemary and thread with remaining skewers in same manner.
- Grill chicken on an oiled rack set 5 to 6 inches over glowing coals until cooked through, about 8 minutes on each side.
- Serve chicken warm or at room temperature.
chicken breasts, tomato paste, chili powder, water, rice vinegar, garlic, tomatoes, rosemary sprigs, wooden skewers
Taken from www.epicurious.com/recipes/food/views/chili-rubbed-chicken-with-rosemary-and-tomato-12182 (may not work)