Tomato-basil chicken uses a flavorful Italian marinade to bring out the dramatic tomato flavor.MICHAEL HOLAHAN/STAFF

Quick Cooking: Tomato-Basil Chicken

Web posted August 12, 1998

 Tomato-basil chicken recipe

By Karin Calloway
Special Columnist

Here's another great marinade for boneless chicken breasts. It's light, but very flavorful; an unusual Italian accent on the grill.

Tomato paste, olive oil, red wine vinegar and red wine are the base ingredients. I throw in a little dried basil and crushed red pepper to add interest.

Light the grill, then make the marinade and combine it in a zip-top plastic bag with the chicken. Let it sit at room temperature for about 20 minutes while you boil water for angel hair pasta. Cook the pasta to your preferred doneness, drain it, toss it with butter, salt, pepper and parmesan cheese. You can top the pasta with some additional Parmesan when you serve it. (I like to use freshly grated Parmesan cheese, but pre-grated cheese works, too.)

When the chicken comes off the grill, plate the chicken and pasta, and serve it with a nice green salad made with bagged greens, Italian dressing and slices of Roma tomatoes. Enjoy a glass of red wine with this dinner, if you like. And end the meal with angel food cake topped with coffee ice cream and chocolate sauce.

Karin Calloway is a special columnist for The Augusta Chronicle.FILE/STAFF

Tomato-Basil Chicken

6 ounces tomato paste

3 tablespoons olive oil

1/4 cup red wine vinegar

1/3 cup red wine

1/2 teaspoon red pepper flakes

1/2 teaspoon salt

1 teaspoon dried basil

1/2 teaspoon ground black pepper

4 skinless, boneless chicken breast halves

Wash the chicken and pat dry with paper towels. Combine the marinade ingredients and place the chicken and marinade in a zip-top plastic bag. Let sit at room temperature for 20 minutes, or in the refrigerator overnight.

Remove chicken from marinade and grill or broil chicken breasts 7 to 10 minutes per side, until done. Servings: 4

On the side: Mixed greens salad, angel hair pasta tossed with butter, salt, pepper and parmesan cheese.

For dessert: Angel food cake topped with coffee ice cream and chocolate sauce.

Karin Calloway is a corporate chef and freelance writer. You can write to her in care of the Features Department, The Augusta Chronicle, P.O. Box, 1928, Augusta, GA 30913. Or send her an email to karinGCa@aol.com.