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Sundried Tomato Chicken
4 chicken breasts
oil for brushing
salt, pepper (or cajun seasoning)
Lightly brush chicken with oil. Season to taste. Grill over medium heat for several minutes on each side until cooked through.
Sundried Tomato Sauce:
1/2 cup red wine vinegar
1/4 cup olive oil
4-5 sundried tomatoes (from a jar)
2 tbs hot sauce (chipotle pepper sauce preferred)
3 tbs honey
1 tbs dried basil
3 tbs dijon mustard
3 tbs cold butter, divided
In a mini-chopper, puree sundried tomatoes into a paste. If you don't have a mini-chopper, use a good knife to chop tomatoes and use broad side of knife to make a paste on the cutting board.
In a small saucepan, add all ingredients except oil, mustard and butter. Let it come to a simmer, whisk in oil, then cook over low-medium heat for 5 minutes. Remove from heat and whisk in mustard. Whisk in butter, one tablespoon at a time. Serve over chicken.