Grilled Chicken Breasts with Gazpacho Salsa

Name: Grilled Chicken Breasts with Gazpacho Salsa
Yield: 2
Cuisine: Fusion
Ingredients: garlic cloves; salt; red wine vinegar; olive oil; water; cumin; red hot pepper sauce; bread, white; italian plum (roma) tomatoes; cucumbers; green bell peppers; red onion; coriander; chicken breasts

Yield

2 servings

Prep

15 min

Cook

15 min

Ready

30 min

Trans-fat Free, High Fiber

Ingredients

Amount	Measure	Ingredient	Features
1	each	garlic cloves minced and mashed to a paste
¼	teaspoon	salt
1	tablespoon	red wine vinegar
2	tablespoons	olive oil
2	tablespoons	water
¼	teaspoon	cumin ground
1	x	red hot pepper sauce to taste	*
1	slice	white bread torn into pieces
2	each	italian plum (roma) tomatoes seeded and finely chopped
½	cup	cucumbers seeded, peeled, finely chopped
⅓	cup	green bell peppers finely chopped
¼	cup	red onion finely chopped
2	tablespoons	coriander fresh
1	pound	chicken breasts with skin, halved

Ingredients

Amount	Measure	Ingredient	Features
1	each	garlic cloves minced and mashed to a paste
1.3	ml	salt
15	ml	red wine vinegar
3E+1	ml	olive oil
3E+1	ml	water
1.3	ml	cumin ground
1	x	red hot pepper sauce to taste	*
1	slice	white bread torn into pieces
2	each	italian plum (roma) tomatoes seeded and finely chopped
118	ml	cucumbers seeded, peeled, finely chopped
79	ml	green bell peppers finely chopped
59	ml	red onion finely chopped
3E+1	ml	coriander fresh
453.6	g	chicken breasts with skin, halved

Directions

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 well-seasoned 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 ¼ inch-thick slices and serve it with the salsa.