Friday, January 30, 2009

Chicken Topped with Fire Roasted Tomato Sauce (Lindsey)

Chicken Breasts
Fire Roasted Tomato Sauce
6 Roma Tomatoes
3 cloves of garlic
1-1.5 T Balsamic Vinegar
2 T Olive Oil
Frank's Red Hot
Salt & Pepper

I cut the tomatoes in half and drizzled them with a tablespoon of olive oil, then sprinkled with salt and peper. I placed them cut side down on a cookie sheet with the whole garlic cloves and roasted them in the over at 400 degrees for 25 minutes. Put tomatoes, balsamic vinager, remaining olive oil, garlic into blender, I added quite a few dashes of Red hot but we like hot so you can always adjust it to your liking, salt and pepper to taste. Blend away until smooth.

Top chicken with Fire Roasted Tomato Sauce and Grill.

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