[CH] Tonight's Dinner - Grilled Chicken with Gazpacho Salsa
RisaG (radiorlg@yahoo.com)
Sat, 29 Jun 2002 18:49:27 -0700 (PDT)
This was tonight's dinner - Grilled Chicken with
Gazpacho Salsa. It was an adaptation of a recipe from
an old Gourmet Magazine I had laying around. The
chicken I cooked on the George Foreman Grill. The
salsa was terrific. So yummy. So fresh tasting. Great
combination.
Wish the tomatoes had been from my garden but I don't
have any ripe ones yet. Will soon enough. Have 2 tiny
green tomatoes on one of my plants and the rest have
flowers and buds. Same with my chile plants - buds and
flower. I have 1 Bishops Crown chile and 1 Santaka
coming in right now. Can't wait to see the chiles come
in and ripen. Getting so excited.
Anyway, here is the recipe:
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Grilled Chicken Breasts w/Gazpacho Salsa
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Adapted from Gourmet Magazine, 6/93
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Salsa:
1 clove garlic, mashed with
1/4 tsp salt
1 tbsp zinfandel vinegar
2 tbsp olive oil, + extra
2 tbsp water
1/4 tsp ground cumin, or to taste
hot sauce, to taste*
1 slice homemade white bread, in chunks
2 tomatoes, seeded & finely chopped
1/2 cup peeled cucumber, seeded & finely chopped
1/2 green bell pepper, diced finely
2 tbsp cilantro, finely chopped
Chicken:
2 boneless skinless chicken breasts
salt, to taste
Mrs. Dash Mesquite Rub
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In a food processor, pulse together the garlic,
vinegar, 2 tbsp oil,
water, cumin, hot sauce, bread, half the tomatoes,
salt and pepper to
taste until the mixture is smooth, transfer the
mixture to a bowl.
Stir in the remaining tomatotes, cucumber, bell
pepper, onion, and
cilantro.
For chicken: Preheat George Foreman Grill. Sprinkle
chicken with salt
and Mrs. Dash. When grill is hot, spray with a bit of
olive oil spray.
Put chicken on grill, cover and cook for 5 minutes.
When ready, place side dishes on plate, place chicken
on and then
top with some of the salsa.
Risa's notes:
* I used Red Lion 20 Pepper Sauce. Original recipe
calls for Tabasco.
Use what you have. If you want the salsa even hotter,
use a hotter
hot sauce or add some fresh chiles, minced.
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RisaG
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