Recipe - Grilled Open-Faced Vegetable Pesto And Mozzarella Sandwic

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

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
mediumtolarge 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 mediumhigh 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@prodigy.net"

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

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