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Grilled Chicken With Roasted Tomato Fondue

bbq, chicken - breast

6 chicken breasts
1/3 cup olive oil
3 tablespoons lime juice
1 tablespoon fresh rosemary; or
1/2 teaspoon dried
1/2 teaspoon pepper
parsley sprigs
----Tomato Fondue----
5 tomatoes
6 cloves garlic (unpeeled)
4 anchovy fillets; coarsely chopped
1 tablespoon fresh thyme; or
1/2 teaspoon dried
pinch hot pepper flakes
2 tablespoons olive oil
salt and pepper

Tomato Fondue: Place tomatoes and garlic in shallow 13- x 9-inch glass baking dish. Matter anchovies, thyme and hot pepper flakes on top. Drizzle with olive oil. Bake in 400°F oven for 40 to 45 minutes or until tomatoes are very soft and garlic is tender. Let cool; peel, halve and seed tomatoes. Peel garlic. In food processor, purée tomatoes and garlic until smooth. (Alternatively, pass unpeeled baked tomatoes and garlic through food mill, which removes skin from both and purees). Transfer puree to saucepan. Cook over medium heat, stirring often, for 12 to 15 minutes or until thickened and reduced by about one-third. Season with salt and pepper to taste. (Recipe can be prepared ahead to this point, covered and refrigerated for up to 2 days, then reheated before serving.) Remove skin and any fat from chicken. Place chicken in single layer in shallow glass dish. In bowl, combine olive oil, lime juice, rosemary and pepper, pour over chicken. Cover and marinate at room temperature for 30 minutes or in refrigerator overnight, turning chicken pieces occasionally. Drain chicken and pat dry; broil or barbecue at medium-high heat for 7 to 8 minutes per side or until chicken is no longer pink inside, basting occasionally with mari-nade. Serve chicken with hot Tomato Fondue over top. Garnish with parsley sprigs.

Contributor: Canadian Living - September, 1988

Yield: about 6 serving

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