| 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 |
lg |
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 |
tb |
Drained capers |
| 2 |
tb |
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
FOR SALAD
FOR CHICKEN
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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