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Receta Grilled Chicken Breasts With Gazpacho Salsa
by Global Cookbook

Grilled Chicken Breasts With Gazpacho Salsa
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Ingredientes

  • 1 x Garlic clove mashed to paste with
  • 1/4 tsp Salt
  • 1 Tbsp. Red-wine vinegar
  • 2 Tbsp. Extra virgin olive oil plus additional for brushing the chicken
  • 2 Tbsp. Water
  • 1/4 tsp Grnd cumin or possibly to taste Tabasco sauce to taste
  • 1 slc Homemade-type white bread torn into pcs
  • 2 x Plum tomatoes seeded, minced fine Salt to taste Freshly-grnd black pepper to taste
  • 1/2 c. Finely-minced seeded, peeled cucumber
  • 1/3 c. Finely-minced green bell pepper
  • 1/4 c. Finely-minced red onion
  • 2 Tbsp. Finely-minced fresh coriander or possibly to taste (or possibly parsley leaves)
  • 1 lb Boneless chicken breast with skin halved

Direcciones

  1. In a blender blend together the garlic paste, the vinegar, 2 Tbsp. of the oil, the water, the cumin, the Tabasco, the bread, half the tomatoes and salt and pepper to taste till the mix is smooth. Transfer the mix to a bowl, and stir in the remaining tomatoes, the cucumber, the bell pepper, the onion, and the coriander or possibly parsley.
  2. 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 possibly in a warm well-seasoned ridged grill pan, covered, over moderately-high heat, for 5 min on each side, or possibly till it is cooked through. Cut the chicken on the diagonal into 1/4-inch-thick slices and serve it with the salsa.
  3. This recipe yields 2 servings.