GRILLED CHICKEN WITH ROASTED TOMATO SAUCE

Source: http://bit.ly/9rfIY2

* Serves 8
* prep time: 5 minute(s)
* marinate time: 30 minute(s)
* cook time: 15 minute(s)

Ingredients:
1/4 cup lemon juice
1/4 cup Bertolli® Classico™ Olive Oil
2 Tbsp. red wine vinegar
1 Tbsp. finely chopped fresh rosemary (optional)
2 cloves garlic, sliced
1/4 tsp. salt
1/4 tsp. ground black pepper
8 boneless, skinless chicken breast halves (about 2-1/2 lbs.)
1 jar Bertolli® Vidalia Onion with Roasted Garlic Sauce
2 tsp. grated lemon peel (optional) – I don’t see myself using this.
Directions:

* Combine lemon juice, Olive Oil, vinegar, rosemary, garlic, salt and pepper in large, shallow nonaluminum baking dish – like a glass one. Add chicken; turn to coat. Cover with plastic wrap and marinate in refrigerator, turning the chicken occasionally, up to 3 hours.
* Remove chicken from marinade, discarding marinade. Grill or broil until chicken is thoroughly cooked.
* Meanwhile, heat Sauce with lemon peel in small saucepan. Serve chicken with heated sauce.

I can’t see any reason not to also boil up some pasta, any shape really, whatever is around the house, to serve the chicken with. Since it’s not safe to reuse marinade that has held raw chicken, I’d probably get a second jar of the Bertolli sauce to warm up and serve over the pasta alongside the chicken.

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