Grilled Tomato-Basil Chicken

Ingredients

• 0.8 cup balsamic vinegar 
• 0.3 cup basil leaves fresh
• 1 clove garlic minced
• 0.5 teaspoon ground pepper 
• 4  plum tomatoes halved
• 4  plum tomatoes quartered
• 0.3 teaspoon salt 
• 16 ounce skinned 

Equipment

• food processor
• bowl
• knife
• grill
• ziploc bags

Directions

1. Position knife blade in food processor bowl.
2. Combine first 6 ingredients in processor bowl. Process until smooth. Set aside 1/4 cup tomato mixture.
3. Place chicken in a large heavy-duty, zip-top plastic bag.
4. Pour remaining tomato mixture over chicken. Seal bag; turn bag to coat chicken. Marinate in refrigerator 8 hours.
5. Coat grill rack with cooking spray; place on grill over medium-hot coals (350 to 400).
6. Remove chicken from marinade, discarding marinade. Coat tomato halves with cooking spray.
7. Place chicken and tomato halves on rack; grill, covered, 5 to 6 minutes on each side or until chicken is done and tomato is cooked but still slightly firm.
8. Place chicken on 4 individual serving plates; top each chicken breast half with 1 tablespoon reserved tomato mixture. Arrange 2 grilled tomato halves on each plate with chicken.