Grilled Or Broiled Chicken Cutlets With Capers And Tomatoes

Preparation : 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.

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. BASIC GRILLED OR BROILED CHICKEN CUTLETS 4 boneless, skinless chicken cutlets (2 whole breasts), 1 to 1 1/2 pounds, rinsed and patted dry 2 tablespoons soy sauce Freshly ground pepper, to taste 1 tablespoon freshly squeezed lime juice 1 teaspoon dark sesame oil, optional 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.

Brush the chicken pieces with the soy sauce, and sprinkle them with pepper. If you have time, let the chicken marinate in the refrigerator for 1 hour or more.

Grill or broil the chicken very quickly; it should take no more than 3 to 4 minutes per side. Sprinkle with lime juice and sesame oil; serve hot or at room temperature.