Chef Maxwell's
Grilled Chicken

Servings 4

4 skinless boneless chicken breast halves
Salt and pepper, to taste
1 teaspoon garlic, chopped
1 tablespoon vegetable oil
8 ounces diced fresh tomato
1 tablespoon minced thyme
1 teaspoon minced fresh rosemary

Trim any excess fat from the breasts. Split each breast into two pieces. Season the breasts with the salt, pepper, and garlic. Coat the breasts on all sides with the vegetable oil. Grill the chicken breasts until done, turning them to produce attractive cross-hatch markings. Put 2 ounces of smoked tomato sauce on a plate and spread the sauce out to coat the plate well. Remove the chicken from the grill and place on the sauce. Combine the diced tomato, minced thyme, and minced rosemary. Top each breast with a spoonful of the mixture and garnish the plate with a sprig of thyme or rosemary.