ROCKY® Free Range Boneless Skinless Chicken Breast Filets
3/4 cup olive oil
lemon juiced and zested, plus 1 lemon for garnish (Use half of zest for tomato jam)
1 tbsp red wine vinegar
1 tbsp dijon mustard
12  rosemary sprigs, cleaned and chopped, reserve 3 sprigs for garnish
garlic cloves, coarsely chopped
shallot, minced
  kosher salt & black pepper
1/2  tsp red pepper flake
1 lb heirloom tomatoes, cored and finely chopped
1/4 cup honey
medium shallots, minced
clove garlic, minced
1 tsp fresh ginger, minced
1 tbsp olive oil
1/2 tsp cinnamon
  reserved lemon zest
  kosher salt & black pepper to taste


1 In a large bowl whisk together marinade ingredients. Add chicken breasts to marinade, cover, and refrigerate for 3-6 hours. After chicken is adequately marinated, remove the chicken breasts and pat dry. Reserve the marinade for basting throughout grilling.
2 Preheat a grill on medium heat for 30-45 minutes. Place chicken breasts on the grill, turning and basting occasionally for 15-20 minutes, or until browned and has an internal temperature of 165┬░. Cut remaining lemon into half moons, and grill for garnishing.
3 One hour before the chicken has finished marinating, start prepping the tomato jam. In a non-reactive medium sauce pan, add the olive oil, garlic, shallot, and ginger. Place pan over medium heat, and saute for 10-12 minutes or until shallots and garlic become translucent. Add remaining ingredients, and bring to a low simmer. Simmer for 1 hour while stirring occasionally. Once it has thickened into a jam like consistency, remove from heat, and check seasoning.


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