*  Exported from  MasterCook  *

                  Grilled Chicken Breasts with Gazpacho Salsa


Recipe By     : Cooking Live Show #CL8681
Serving Size  : 2    Preparation Time :
Categories    : Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       1  cl            Garlic -- minced,
                        - mashed to a paste
     1/4  ts            Salt
       1  tb            Red-wine vinegar
       2  tb            Olive oil -- plus additional for
                        - brushing the chicken
       2  tb            Water
     1/4  ts            Ground cumin -- or to taste
                        Tabasco -- to taste
       1  sl            Homemade-type white bread --
                        - torn into pieces
       2                Plum tomatoes -- seeded,
                        - chopped fine
     1/2  c             Cucumber -- peeled, seeded,
                        - finely chopped
     1/3  c             Green bell pepper --
                        - finely chopped
     1/4  c             Red onion -- finely chopped
       2  tb            Fresh coriander or parsley --
                        - or to taste, finely chopped
       1  lb            Chicken breast -- boneless,
                        - with skin, halved

In a blender blend together the garlic paste, the vinegar, 2 tb oil,
water, cumin, Tabasco, bread, half the tomatoes, salt, and pepper to
taste until the mixture is smooth, transfer the mixture to a bowl,
and stir in the remaining tomatoes, cucumber, bell pepper, onion, and
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" 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 1/4"-thick slices and serve it with
the salsa.

Yield: 2 Servings

Recipe FROM: Gourmet Magazine


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