Chicken Breasts With Salad Topping

• 6 skinless and boneless chicken breast halves, about 2 pounds
• 2 cloves garlic, minced
• Juice of 1 lemon
• 4 tablespoons extra virgin olive oil
• 2 teaspoons fresh rosemary leaves
• 2 medium-sized ripe tomatoes, chopped
• 4 tablespoons minced fresh basil
• 1 tablespoon capers
• 1 tablespoon balsamic vinegar
• Salt and freshly ground black pepper to taste

1. Select a glass, ceramic or stainless steel dish that will hold the chicken breasts in a single layer.
2. Combine the garlic with the lemon juice, 2 tablespoons of the olive oil and the rosemary.
3. Pour this mixture over the chicken, turning the chicken to coat all sides, cover and allow to marinate 2 to 3 hours in the refrigerator.
4. Turn the chicken once while it is marinating.
5. Preheat grill or broiler and preheat oven to 150 degrees.
6. Broil or grill the chicken with high heat, turning once, until the chicken is attractively seared on the outside and still pink, but not raw, in the middle, 4 to 5 minutes on each side.
7. Place the seared chicken breasts in the warm oven, cover with foil and allow to continue warming at least 20 minutes and up to 1 1/2 hours.
8. Mix the tomatoes, basil, capers, vinegar and remaining oil together and season to taste with salt and pepper.
9. Set aside.
10. When you are ready to serve the chicken, remove it from the oven and arrange on a platter.
11. Top each breast with some of the tomato mixture and serve.

chicken breast halves, garlic, lemon, extra virgin olive oil, rosemary, tomatoes, fresh basil, capers, balsamic vinegar, salt

Taken from cooking.nytimes.com/recipes/6353 (may not work)