Chicken Breasts Marinated In Basil Oil With Tomato-And-Red-Onion Salad

• 4 boneless, skinless half-breasts of chicken
• 4 teaspoons basil oil (recipe above)
• 2 large tomatoes, thinly sliced
• 1 red onion, peeled and very thinly sliced
• Salt and freshly ground pepper to taste
• 12 fresh basil leaves, cut across into thin strips

1. Using a brush, coat the chicken breasts with 1 teaspoon of the basil oil.
2. Let stand for 30 minutes.
3. Preheat a grill or broiler.
4. Grill or broil the chicken until cooked through, about 4 minutes per side.
5. Slice the chicken on the diagonal and brush the slices with 1 teaspoon of the oil.
6. Arrange half of the tomato slices in the center of each of 4 plates.
7. Top with half of the onion.
8. Drizzle each one with 1/4 teaspoon of the oil and sprinkle with salt and pepper.
9. Repeat the layers.
10. Fan the chicken slices around the salad.
11. Scatter the basil strips over the salad and chicken.
12. Can be served cold or at room temperature.

chicken, basil oil, tomatoes, red onion, salt, basil

Taken from cooking.nytimes.com/recipes/10888 (may not work)