Looking for a delicious and simple recipe for your next dinner? Look no further than Roma Grilled Chicken! With just a few ingredients, this recipe packs a flavorful punch that is sure to impress. Start by rubbing a chicken breast with EVOO and Stroudsmoor Spice Mix, then cook it to perfection under the broiler. Top with a savory sauté of fresh Roma tomatoes, mushrooms, scallions, lemon juice, and red wine, then finish with a drizzle of balsamic reduction and fresh basil leaves. Serve over a bed of seasoned rice or linguini pasta for a meal that is both elegant and easy to make.
Roma Grilled Chicken – service for one please . . .
- 4oz Chicken Breast – trimmed and rubbed in EVOO
- 1/8 tsp Stroudsmoor Spice Mix – sprinkled on both sides of oil rubbed chicken breast
- 4 Fresh Roma Tomatoes – quartered
- 2oz Classic Mushrooms – sliced
- 1 TBL Scallions – diced
- 2 tsp EVOO – 1 for chicken rub, the other for use in sautéing tomatoes.
- ½ oz fresh lemon juice (1/2 lemon squeezed)
- 1 TBL red wine (Burgundy)
Stroudsmoor Spice Mix:
- 1 TBL Kosher Salt
- 1 tsp Black Pepper
- 1 tsp Dry Thyme
- ½ tsp Dried Chili Powder
Mix all together – use as a rub for meats and poultry
Pre-heat your broiler and place rubbed chicken breast on a baked tray then slide it under broiler – cook until the breast’s internal temp is 165 degrees.
Remove from cooking oven to warming oven.
Combine remaining ingredients with second TBL of EVOO in a frying pan.
Sautee mixture until tomatoes and mushrooms are carnalized – remove from heat and retain for Chicken Garnish.
Top grilled chicken breast with Roma Tomato Sauté – generously.
Pop back under the broiler for one-minute or until edges of the tomato appeared lightly chard.
Lay a bed of seasoned rice or linguini pasta on the center of your plate – no food should touch the rim of the plate.
Place the grilled chicken breast in the center of the selected starch.
Ensure the chicken is topped with 4oz or a generous portion of the Roma Tomato and mushroom sauté.
Finish the sauté with a drizzle of Balsamic Reduction – garnish with fresh Basil leaves.
Try Roasting your Roma Tomatoes:
3 med. Roma Tomatoes – cut into quarters
2 TBL Fresh Basil – chopped coarsely
1 TBL Fresh Parsley – chopped fine
1 TBL EVOO
Place all ingredients in mixing bowl and toss gently
Arrange mixture on a baking pan
Cook in conventional over on 450 degrees for approximately 12 minutes – or until the tomatoes are soft and slightly chard.
Remove from oven – serve on its own or as a topping to Stroudsmoor’s