This chicken is good and so fast, but the tomato salsa was a bit acidic. Lots of potential, but next time I’ll add the sherry vinegar a little at a time. I whipped up the biscuits first, and was able to make the chicken while they were baking. They’re really good, light and fluffy and flavorful.

• Grilled Chicken Breasts with Sun-Dried & Fresh Tomato Salsa (Fine Cooking #65, July 2004, p. 86C)
• Parmesan-Pine Nut Biscuits (King Arthur Flour Whole Grain Baking, p. 77)
• Trader Joe’s Pear & Gorgonzola Salad

Wine: Bartholomew Park 2002 Estate Zinfandel (Sonoma County, California). A marginal Zin.