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Grilled Chicken Breasts With Gazpacho Salsa

Type: Chicken, Poultry
Courses: Main Course
Serves: 2 people

Recipe Ingredients

1   Garlic clove - mashed to paste with
1/4 teaspoon 1.3mlSalt
1 tablespoon 15mlRed-wine vinegar
2 tablespoons 30mlOlive oil - plus additional
  For brushing the chicken
2 tablespoons 30mlWater
1/4 teaspoon 1.3mlGround cumin - or to taste
  Tabasco sauce - to taste
1   Homemade-type white bread - torn into pieces
2   Plum tomatoes - seeded, chopped fine
  Salt - to taste
  Freshly-ground black pepper - to taste
1/2 cup 73g / 2.6ozFinely-chopped seeded, peeled cucumber
1/3 cup 48g / 1.7ozFinely-chopped green bell pepper
1/4 cup 15g / 0.5ozFinely-chopped red onion
2 tablespoons 30mlFinely-chopped fresh coriander - or to taste
  (or parsley leaves)
1 lb 454g / 16ozBoneless chicken breast with skin - halved

Recipe Instructions

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 1/4-inch-thick slices and serve it with the salsa.

This recipe yields 2 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-8681)

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