Serves 4
4 boneless, skinless chicken cutlets (2 whole breasts),
1 to 1 1/2 pounds, rinsed and patted dry
3 tablespoons olive oil
1 tablespoon minced garlic
2 tablespoons capers
2 cups cored and chopped fresh or drained canned tomatoes
Basil or parsley, minced
Coarse salt and freshly ground pepper, to taste
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.