SIERRA CHICKEN
LongHorn Steakhouse Copycat Recipe
Serves 6
Chicken:
1/4 cup fresh lemon juice
3 tablespoons olive oil
2 tablespoons finely chopped fresh Italian parsley
2 tablespoons finely chopped fresh oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground lemon pepper
1/2 teaspoon sweet paprika
1/8 teaspoon ground cinnamon
6 boneless skinless chicken breasts
Tomato Compote:
2 tablespoon olive oil
12 oz tomatoes, cut into 1/2-pieces
1/4 cup finely chopped red onion
3 tablespoons finely chopped fresh Italian parsley
3 tablespoons finely chopped fresh oregano
2 teaspoon minced garlic
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/2 cup pine nuts, toasted
To cook the Chicken: Whisk the lemon juice, oil, parsley, oregano, salt, black pepper, lemon pepper, paprika, and cinnamon in a 13x9x2-inch baking dish. Add the chicken and turn to coat. Cover and refrigerate at least 2 hours or up to 1 day, turning occasionally. Spray the grill rack with nonstick cooking spray. Prepare the barbecue for medium-high heat. Grill the chicken breasts until they are just cooked through. about 4 minutes per side. The chicken should still be firm to the touch. But if it's too firm, it's overcooked and will be dry. Make sure to watch it carefully.
Tomato Compote: Heat the oil in a heavy large skillet over medium-high heat. Add the tomatoes, onion, parsley, oregano, garlic, pepper, and salt. Sauté just until the tomatoes are heated through, about 2 minutes. Stir in the pine nuts. Transfer the chicken to a platter. Spoon the warm tomato compote over the chicken and serve.
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