Grilled chicken breasts with gazpacho salsa
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Garlic clove, minced and mashed to a paste with | |
| ¼ | teaspoon | Salt |
| 1 | tablespoon | Red-wine vinegar |
| 2 | tablespoons | Olive oil plus additional for brushing the chicken |
| 2 | tablespoons | Water |
| ¼ | teaspoon | Ground cumin,; or to taste |
| Tabasco to taste | ||
| 1 | slice | Of homemade-type white bread,; torn into pieces |
| 2 | Plum tomatoes,; seeded and chopped fine | |
| ½ | cup | Finely chopped, seeded and peeled cucumber |
| ⅓ | cup | Finely chopped green bell pepper |
| ¼ | cup | Finely chopped red onion |
| 2 | tablespoons | Finely chopped fresh coriander or parsley ; or to tast |
| 1 | Whole boneless chicken breast with skin (about 1 pound),; halved | |
Directions
In a blender blend together the garlic paste, the vinegar, 2 tablespoons of the oil, the water, the cumin, the Tabasco, the bread, half the tomatoes and salt and pepper to taste until the mixture is smooth, transfer the mixture to a bowl, and stir in the remaining tomatoes, the cucumber, the bell pepper, the onion, and the coriander or parsley.
Brush the chicken with the additional oil, season it with salt and pepper, and grill it on a rack set 5 to 6 inches over glowing coals, or in a hot well-seasoned ridged grill pan, covered, over moderately high heat, for 5 minutes on each side, or until it is cooked through. Cut the chicken on the diagonal into ¼-inch-thick slices and serve it with the salsa.
Yield: 2 servings
Recipe By :COOKING LIVE SHOW #CL8681 Posted to MC-Recipe Digest V1 #247 Date: Wed, 16 Oct 1996 17:10:44 -0400 From: Meg Antczak <meginny@...>