Grilled or broiled chicken cutlets with capers and tomatoes

4 servings

Ingredients

Quantity Ingredient
4 Boneless skinless chicken cutlets
(2 whole breasts; 1 to 1 1/2 lbs)
3 tablespoons Olive oil
1 tablespoon Minced garlic
2 tablespoons Capers
2 cups Cored chopped fresh tomatoes or
Drained canned tomatoes
Basil or parsley; minced
Coarse salt
Freshly-ground black pepper

Directions

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@..." 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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