A rich chicken breast accompanied by a cherry tomato sauce and corn kernels.
Learn more about Deborah Dana
Ingredients8 portions
Preparation
In a deep bowl mix the lemon zest, with 2 tablespoons of lemon juice, 1 tablespoon of olive oil, crushed garlic and salt and pepper.
In a plastic bag place the chicken and sea breasts with the mixture. Refrigerate and marina for at least 1 hour.
In another deep bowl mix the cherry tomato with the corn, the parsley, the capers and the remaining lemon juice and the olive oil. Season with salt and pepper.
Place the tomato in a baking dish and bake at 250 degrees centigrade for 15 minutes.
Heat the grill and cook the chicken breasts until well cooked. Usually 7-8 minutes on each side. Serve with the chicken.
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