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Tomato-Basil Chicken
6 oz. tomato paste
3 T. olive oil
1/4 C. red wine vinegar
1/3 C. red wine
1/2 t. red pepper flakes
1/2 t. salt
1 t. dried basil
1/2 t. ground black pepper
4 skinless, boneless chicken breast halves
Wash the chicken and pat dry with paper towels. Combine the marinade ingredients
and place the chicken and marinade in a zip-top plastic bag. Let sit at room
temperature for 20 minutes, or in the refrigerator overnight.
Remove chicken from marinade and grill or broil chicken breasts 7 to 10 minutes
per side, until done.
Servings: 4
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