Tuscan Chicken Recipe

Marinate the chicken

In a shallow bowl or resealable bag combine 3 tbs olive oil, 2 tbs lemon juice, minced garlic, dried oregano, smoked paprika, 1.5 tsp kosher salt and 1/2 tsp black pepper. Add the chicken breasts, coating thoroughly. Refrigerate and marinate for at least 30 minutes and up to 4 hours.

Grill the chicken

Preheat a grill or grill pan over medium-high heat and oil the grates lightly with 1 tbs olive oil. Remove chicken from marinade and let excess drip off. Grill chicken 5-7 minutes per side (depending on thickness) until internal temperature reaches 74°C (165°F) and char marks form. Transfer to a cutting board and rest 5 minutes, then slice thinly against the grain.

If using fresh smoked cherry tomatoes: smoke halved cherry tomatoes in a smoker or grill with wood chips for 20–30 minutes until softened and lightly charred. Alternatively, use drained fire-roasted canned tomatoes.

In a blender or food processor combine 1 cup smoked or fire-roasted tomatoes, 2 tbs red wine vinegar, 1 tsp Dijon, 1 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper. With the motor running, drizzle in 4 tbs extra-virgin olive oil until emulsified. Taste and adjust seasoning. Keep vinaigrette at room temperature until assembly.

In a medium skillet heat 1 tsp olive oil over medium heat. Add minced shallot and cook 1–2 minutes until translucent. Add 2 cups diced tomatoes and 2 tbs brown sugar. Bring to a simmer and cook, stirring occasionally, until mixture reduces and thickens to a jam-like consistency, about 18–22 minutes.

Stir in 1 tbs red wine vinegar, 1 tsp lemon zest, 1/4 tsp salt and 1/8 tsp red pepper flakes. Continue to cook 1–2 minutes, then remove from heat and cool slightly. The jam may be made a day ahead and refrigerated.

In a small bowl whisk together 1/2 cup mayonnaise, 1 tbs fresh lemon juice, 1/2 tsp lemon zest, grated garlic clove, 1 tsp olive oil, 1/4 tsp salt and 1/8 tsp black pepper until smooth. Taste and adjust lemon or salt. Refrigerate until ready to plate.

In a large bowl combine 6 cups mixed crisp greens, halved cherry tomatoes, cucumber slices and thinly sliced red onion. Toss lightly with enough smoked tomato vinaigrette to coat (about 3–4 tbs), reserving the rest for drizzling.

Divide dressed greens among four plates. Arrange sliced grilled chicken on top of each salad. Spoon 1–2 tbs tomato jam across the chicken on each plate and add a generous drizzle (about 1 tbs) of lemon aioli. Finish with shaved Parmesan, torn basil leaves and an extra drizzle of smoked tomato vinaigrette if desired. Serve with a lemon wedge.