I told you I was on a tomato kick! How can you resist when you see full on displays in the grocery store of beautiful red, yellow, green, and orange tomatoes? It is one of the most beautiful rainbows to behold! Okay, so I am getting a little poetic about tomatoes. T It is great to make a big batch and put it on a platter, topping it with the tomatoes. Makes for a beautiful but easy dish for entertaining. The bbq sauce you can also save to top sandwiches with during the week, or throwing it on top of some grilled peaches, yum!

Balsamic BBQ Chicken with Cherry Tomatoes

ingredients

balsamic marinade

• 2 boneless skinless chicken breast (about 1 1/4 lb)

• 2 cloves garlic, minced

• 1/4 c soy sauce

• 1/2 c balsamic vinegar

• 1/4 c olive oil

• 1 Tbsp honey

• 1 tsp basil

cherry tomatoes

• 2 c cherry tomatoes, halved

• 1/3 c red onion, minced

• 1 Tbsp olive oil

• 1 1/2 Tbsp balsamic vinegar

• salt

• pepper

balsamic bbq sauce

• 1 cup balsamic vinegar

• 3/4 cup ketchup

• 1/4 cup brown sugar

• 1 garlic clove, minced

• 1 tablespoon Worcestershire sauce

• 1/2 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

instructions

marinade

1. Whisk together all the ingredients for the marinade in a bowl.

2. Season the chicken breasts with salt and pepper. Then place into a plastic ziploc bag. Pour the marinade into the bag and close it. Massage the liquid around making sure the chicken is coated. Then place the chicken in the refrigerator for at least 1 hour.

cherry tomato mixture

1. Using the same bowl as the marinade add the cherry tomatoes, red onion, 1 tablespoon of olive oil, the balsamic vinegar, salt, and pepper. Mix together and set aside. If you aren't cooking the chicken at that time, cover the bowl and place in the refrigerator.

balsamic bbq sauce

1. Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced about 15 minutes

putting it together

1. Take the chicken out of the refrigerator and let it come to room temperature.

2. Heat a grill pan over medium- high heat. Add a tablespoon of olive oil. When you start to smell the olive oil that usually means its getting hot.

3. Take the chicken out of the refrigerator. Place on the hot grill pan and make sure not to crowd the pan. Grill the chicken on each side about 7 minutes per side. Try not to move the pieces around, just flipping once.

4. Divide the chicken between two plates. Brush the bbq sauce on the chicken (or serve on the side). Then top with the cherry tomato mixture. Add some fresh torn or chopped basil if you have it on hand, serve immediately