| 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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