Grilled Chicken Breasts With Gazpacho Salsa

Recipe Ingredients

1		Garlic clove - mashed to paste with
1/4 teaspoon	1.3ml	Salt
1 tablespoon	15ml	Red-wine vinegar
2 tablespoons	30ml	Olive oil - plus additional
		For brushing the chicken
2 tablespoons	30ml	Water
1/4 teaspoon	1.3ml	Ground cumin - or to taste
		Tabasco sauce - to taste
1		Homemade-type white bread - torn into pieces
2		Plum tomatoes - seeded, chopped fine
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	73g / 2.6oz	Finely-chopped seeded, peeled cucumber
1/3 cup	48g / 1.7oz	Finely-chopped green bell pepper
1/4 cup	15g / 0.5oz	Finely-chopped red onion
2 tablespoons	30ml	Finely-chopped fresh coriander - or to taste
		(or parsley leaves)
1 lb	454g / 16oz	Boneless chicken breast with skin - halved

Recipe Instructions

In a blender blend together the garlic paste, the vinegar, 2 tablespoons of the oil, the water, the cumin, the Tabasco, the bread, half the tomatoes and salt and pepper to taste until the mixture is smooth. Transfer the mixture to a bowl, and stir in the remaining tomatoes, the cucumber, the bell pepper, the onion, and the coriander or parsley.

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 in a hot well-seasoned ridged grill pan, covered, over moderately-high heat, for 5 minutes on each side, or until it is cooked through. Cut the chicken on the diagonal into 1/4-inch-thick slices and serve it with the salsa.

This recipe yields 2 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-8681)

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