| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 4 | servings | ||
INGREDIENTS
| 4 | Boneless skinless chicken cutlets | |
| (2 whole breasts; 1 to 1 1/2 lbs) | ||
| 3 | tb | Olive oil |
| 1 | tb | Minced garlic |
| 2 | tb | Capers |
| 2 | c | Cored chopped fresh tomatoes or |
| Drained canned tomatoes | ||
| Basil or parsley; minced | ||
| Coarse salt | ||
| Freshly-ground black pepper |
INSTRUCTIONS
Rinse chicken and pat dry. Start a charcoal or wood fire or heat a gas grill or broiler. The fire should not be too hot, but the rack should be fairly close to the heat source, at a distance of 4 inches or less. If necessary, you can pound the chicken slices lightly between two pieces of waxed paper so that they are of uniform thickness. Rub the chicken with 1 tablespoon olive oil. While the grill is heating, heat remaining 2 tablespoons olive oil in a medium-to-large skillet over medium heat. Add garlic and cook, stirring, until it colors lightly. Add capers, and cook for 15 seconds. Add tomatoes, and cook over medium-high heat until thick, about 10 minutes. Taste, and add salt and pepper to taste, then cook 1 minute more. Set aside, keeping warm. Grill or broil the chicken very quickly; it should take no more than 3 to 4 minutes per side. Serve the chicken with the tomato sauce, garnished with minced fresh basil or parsley leaves. Serves 4. Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 93 Calories (kcal); 10g Total Fat; (96% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 39mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Recipe by: Recipe from Mark Bittman Converted by MM_Buster v2.0n.
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