Grilled chicken with tomato and bread salad

1 servings

Ingredients

Quantity Ingredient
½ pounds Crusty peasant-style bread; torn into bite-size
; pieces (about 6
; cups)
3 larges Vine-ripened tomatoes; (about 1 1/2
; pounds), cut into
; 3/4-inch pieces
¾ cup Finely chopped inner; (very pale green)
; celery ribs and
; leaves
⅓ cup Small brine-cured black olives such as; halved and pitted
; Gaeta or Niçoise
¼ cup Finely chopped red onion
2 tablespoons Drained capers
2 tablespoons Red-wine vinegar; up to 3
2 Garlic cloves; minced and mashed
; to a paste with 1/2
; teaspoon salt
⅓ cup Extra-virgin olive oil
3 Whole skinless boneless chicken breasts; (about 2 pounds
; total), halved
Vegetable oil for brushing chicken
1 cup Fresh basil leaves; torn into pieces
Garnish: whole celery leaves

Directions

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); 22½ Lean Meat; ½ Vegetable; 0 Fruit; 14 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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