| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
August 1995 |
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Crusty peasant-style bread |
|
|
torn into bite-size |
|
|
pieces about 6 |
|
|
cups |
| 3 |
|
Vine-ripened tomatoes |
|
|
about 1 1/2 |
|
|
pounds cut into |
|
|
3/4-inch pieces |
| 3/4 |
c |
Finely chopped inner, very |
|
|
pale green |
|
|
celery ribs and |
|
|
leaves |
| 1/3 |
c |
Small brine-cured black |
|
|
olives such as halved |
|
|
and |
|
|
pitted |
|
|
Gaeta or Niçoise |
| 1/4 |
c |
Finely chopped red onion |
| 2 |
T |
Drained capers |
| 2 |
T |
Red-wine vinegar, up to 3 |
| 2 |
|
Garlic cloves, minced and |
|
|
mashed |
|
|
to a paste with 1/2 |
|
|
teaspoon salt |
| 1/3 |
c |
Extra-virgin olive oil |
| 3 |
|
Whole skinless boneless |
|
|
chicken breasts about 2 |
|
|
pounds |
|
|
total halved |
|
|
Vegetable oil for brushing |
|
|
chicken |
| 1 |
c |
Fresh basil leaves, torn |
|
|
into pieces |
|
|
Garnish: whole celery leaves |
INSTRUCTIONS
Make Salad: Preheat broiler. On a large baking sheet spread bread in
one layer and toast under broiler about 4 inches from heat until pale
golden, about 3 minutes on each side. Cool bread. Bread may be toasted
2 days ahead and kept in a sealable bag at room temperature. In a
bowl toss together bread, tomatoes, chopped celery, olives, onion, and
capers. In a blender or small food processor blend together vinegar,
garlic paste, olive oil, and salt and pepper to taste until smooth and
drizzle over salad. Toss salad well and let stand at room temperature
while grilling chicken. Grill Chicken: Prepare grill. Brush chicken
with vegetable oil and season with salt and pepper. Grill chicken on a
rack set 5 to 6 inches over glowing coals 4 to 5 minutes on each side,
or until just cooked through. (Alternatively, chicken may be grilled
in 2 batches in a hot well-seasoned ridged grill pan over moderately
high heat.) Transfer chicken to a cutting board and cool. Stir basil
into salad. Slice chicken on the diagonal and serve with salad.
Garnish each serving with whole celery leaves. Serves 6. Gourmet
August 1995 Converted by MC_Buster. Per serving: 1429 Calories
(kcal); 81g Total Fat; (52% calories from fat); 164g Protein; 3g
Carbohydrate; 411mg Cholesterol; 462mg Sodium Food Exchanges: 0
Grain(Starch); 22 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 14 1/2
Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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