Recipe - Grilled Chicken Breasts With Gazpacho Salsa

1 Garlic clove, minced and
mashed to a paste with
One fourth teaspoon Salt
1 tablespoon Redwine vinegar
2 tablespoon Olive oil plus additional
for brushing the chicken
2 tablespoon Water
One fourth teaspoon Ground cumin,; or to taste
Tabasco to taste
1 sl Of homemadetype white
bread,; torn into pieces
2 Plum tomatoes,; seeded and
chopped fine
One half cup Finely chopped, seeded and
peeled cucumber
1/3 cup Finely chopped green bell
pepper
One fourth cup Finely chopped red onion
2 tablespoon Finely chopped fresh
coriander or parsley ; or
to tast
1 Whole boneless chicken
breast with skin (about 1
pound),; halved

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
wellseasoned 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 1/4inchthick slices and serve it with the salsa.

Yield: 2 servings
Recipe By :COOKING LIVE SHOW #CL8681

Posted to MCRecipe Digest V1 #247

Date: Wed, 16 Oct 1996 17:10:44 0400

From: Meg Antczak meginny@frontiernet.net