Title: Grilled or Broiled Chicken Cutlets with Capers And Tomatoes
Categories: Stewart4
Yield: 4 servings

4 Boneless skinless chicken
-cutlets
(2 whole breasts; 1 to 1 1/2
-lbs)
3 tb Olive oil
1 tb Minced garlic
2 tb Capers
2 c Cored chopped fresh tomatoes
-or
Drained canned tomatoes
Basil or parsley; minced
Coarse salt
Freshly-ground 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
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.

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 - " 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

Converted by MM_Buster v2.0n.