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Roma Grilled Chicken

Learn how to make a heart-healthy chicken breast with this recipe from Stroudsmoor. Try roasting your Roma tomatoes!

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

Quick Steps:

  • 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.

  • Plate Presentation:

    • 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

Quick Steps:

  • 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

From succulent steaks that sizzle on the grill to the fresh catch of the day, and delectable vegan and vegetarian options, our award-winning chefs bring to life a symphony of flavors that will tantalize your taste buds.

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