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Recipes

Grilled Chicken With Roasted Tomato Salsa
Ingredients:
  • 2 Tbsp. olive oil
  • 2 tablespoons of frozen Daregal Garlic
  • 2 Tbsp. frozen Darégal Basil
  • 1/2 tsp. of oregano
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 4 boneless, skinless chicken breasts
    (about 6 oz. each)
Salsa
  • 1 pound fresh tomatoes, diced
  • 1 Tbsp. olive oil
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1 medium shallot, diced
  • 1/2 cup diced onion
  • 1/2 small jalapeņo, cored, seeded and minced
  • 1 tsp of frozen Daregal Garlic
  • 1 Tbsp. frozen Daregal oregano
Directions
  • For chicken
    Combine first 8 ingredients in a plastic bag, for easy handling. Add the chicken breasts, and let marinate for at least 30 minutes. Remove chicken from marinade, and cook for 5 minutes in a pan . Reduce heat to medium-low, flip chicken and add leftover marinade to pan. Cook for 5 more minutes. Reduce heat to low. Cover the pan, and cook for 10 minutes, or until chicken is tender. Divide among 4 plates and top each breast with 1/4 of the salsa.
  • For Salsa
    Pre heat oven to 400°F. Cover a baking tray with foil, and spread the chopped tomatoes on tray, then drizzle with oil. Add salt and pepper to taste. Bake until lightly browned, 20 to 25 minutes. Remove from oven, and combine tomatoes, shallots, onion, jalapeņo, garlic and oregano in a bowl. Coat a large skillet with cooking spray, or a bit of olive oil. Heat over medium-high heat for a few minutes, to allow flavors to mix together.

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