Recipe: Grilled Chicken with Fresh Herbs and Tomato Compote, Fresh Tomato Basil Salsa, Steamed Rice with Seasonal Vegetables

I hope this recipes are to your taste. I liked then & copied them immediately. Perhaps they are not too similar to Sierra Chicken!

GRILLED CHICKEN WITH FRESH HERBS AND TOMATO COMPOTE

Chicken:
1/4 c fresh lemon juice
3 Tbsp olive oil
2 Tbsp finely chopped fresh Italian parsley
2 Tbsp finely chopped fresh oregano
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp ground lemon pepper
1/2 tsp sweet paprika
1/8 tsp ground cinnamon
6 boneless skinless chicken breasts

Tomato Compote:
2 Tbsp olive oil
12 oz tomatoes, cut into 1/2-pieces
1/4 c finely chopped red onion
3 Tbsp finely chopped fresh Italian parsley
3 Tbsp finely chopped fresh oregano
2 tsp minced garlic
1/2 tsp ground black pepper
1/2 tsp salt
1/2 c 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.

Meanwhile, prepare the tomato compote: Heat the oil in a heavy large skillet over medium-high heat. Add the tomatoes, onion, parsley, oregano, garlic, pepper, and salt. Saut 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.

Serves 6
adapted from source: Recipes and Memories from the Heart by Zov Karamardian
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Fresh Tomato Basil Salsa

Salsa:
2 large ripe beefsteak tomatoes, seeded, peeled and diced
3 green onions, chopped
1 clove garlic, peeled and minced (optional)
2 tbsp chopped fresh parsley
1 tbsp olive oil
1 tsp red wine vinegar
1 tsp chopped fresh basil

For tomato salsa, combine everything in a bowl. Season with pepper. Cover and set aside. (Don't add salt yet; it pulls flavor from tomatoes.) When serving the dish, sprinkle the SALSA with salt. Serve with the grilled chicken breasts.
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Steamed Rice with Seasonal Vegetables

1 cup long grain rice
2 cups boiling water
dash of salt
1 cup snap peas
2 carrots cut in matchsticks
1 cup finely sliced purple cabbage

Close the drain and fill the steamer to the fill line, pre-heat on full steam. Place the rice and salt in the solid insert and pour over the just boiled water.

Cook covered on high steam for 25 minutes until the water is absorbed and the rice is fluffy. Combine the vegetables and place in the lightly oiled perforated insert, steam for 10-12 minutes until the vegetables have softened.

Toss in a little olive oil and lemon juice and season with salt and pepper, serve over the rice.