Preparation:
1. 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.
2. 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.
3. 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.
BASIC GRILLED OR BROILED CHICKEN CUTLETS
4 boneless, skinless chicken cutlets (2 whole breasts),
1 to 1 1/2 pounds,
rinsed and patted dry
2 tablespoons soy sauce
Freshly ground pepper, to taste
1 tablespoon freshly squeezed lime juice
1 teaspoon dark sesame oil, optional
1. 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.
2. Brush the chicken pieces with the soy sauce, and
sprinkle them with
pepper. If you have time, let the chicken marinate in the
refrigerator for 1 hour
or more.
3. Grill or broil the chicken very quickly; it should take
no more than 3 to 4
minutes per side. Sprinkle with lime juice and sesame oil;
serve hot or at room
temperature. |
