Brian Ochieng

Grilled Chicken Breasts With Gazpacho Salsa

Ingredients:

• 1 garlic clove, minced and mashed to a paste with
• 1/4 teaspoon salt
• 1 tablespoon red wine vinegar
• 2 tablespoons olive oil, plus additional for brushing the chickens
• 2 tablespoons water
• 1/4 teaspoon ground cumin (to taste)
• Tabasco sauce
• 1 slice homemade type white bread, torn into pieces
• 2 plum tomatoes, seeded and chopped fine
• 1/2 cup finely chopped seeded peeled cucumber
• 1/3 cup finely chopped green bell pepper
• 1/4 cup finely chopped red onion
• 2 tablespoons finely chopped fresh coriander (to taste) or 2 tablespoonsfresh parsley leaves (to taste)
• 1 (1 lb) whole boneless chicken breast, halved (whole boneless with skin(about 1 pound)

Directions:

1. 1
   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.
2. 2
   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 5-10 minutes on each side, or until it is cooked through.
3. 3
   Cut the chicken on the diagonal into 1/4-inch-thick slices and serve it with the salsa.