Tarragon Chicken with Tomato Salad
|Boneless chicken breast||6 , skin removed|
|Chopped fresh tarragon/2 teaspoons dried tarragon||3 Tablespoon|
|Dry white wine||8 Fluid Ounce (1 Cup Or 250 Milliliter)|
|Shredded lemon rind||2 Tablespoon|
|Green peppercorns in brine||1 Tablespoon, drained and crushed|
|Mixed tomato salad||1⁄4 Cup (4 tbs)|
|Cherry tomatoes||8 Ounce, halved (250 Grams)|
|Italian tomatoes||4 , quartered|
|Red onion||1 , chopped|
|Balsamic wine vinegar/Red wine vinegar||2 Tablespoon|
|Chopped fresh thyme||1 Tablespoon|
|Freshly ground black pepper||1|
1. Place chicken in a single layer in a shallow glass or ceramic dish. Combine tarragon, wine, lemon rind and green peppercorns. Pour marinade over chicken. Turn to coat and marinate at room temperature, turning once, for 20 minutes.
2. Remove chicken from marinade and cook on a preheated hot char grill for 5 minutes or until tender.
3. To make salad, place cherry and Italian tomatoes in a serving dish. Add onion, vinegar, thyme and black pepper to taste. Toss to combine. Cover and chill for at least 1 hour before serving.