Grilled Chicken Breasts With Salsa And Fried Capers Recipes

GRILLED CHICKEN WITH CREAMY CAPER SAUCE

Steps:

• Heat a grill pan or outdoor grill over medium to medium-high heat. Brush the grate of the grill with canola oil just before you grill the chicken. Season the chicken with lemon pepper and put on the grill. Grill for 4 to 5 minutes on each side.
• Heat the olive oil in a medium skillet over medium heat. Add the shallot and garlic and saute for 2 minutes. Add the capers and white wine and reduce by half. Whisk in the mustard, and parsley and season with salt and pepper, to taste. Let simmer for 1 minute, then remove from heat and whisk in the sour cream.
• Arrange the chicken on a platter and dollop with the creamy sauce.

GRILLED CHICKEN BREASTS WITH CUCUMBER-PEACH SALSA

Steps:

• Heat gas or charcoal grill. In small bowl, mix cucumber, 2 tablespoons of the preserves, the mint, salt, onion and peach; set aside.
• Carefully spray grill rack with cooking spray. Place chicken on grill. Cover grill; cook over medium heat 10 to 15 minutes, turning and brushing 2 or 3 times with remaining peach preserves, until juice of chicken is clear when center of thickest part is cut (170°F). Discard any remaining preserves. Serve chicken with salsa.

CHICKEN BREASTS WITH TOMATOES AND CAPERS

Steps:

• Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
• Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
• Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.

GRILLED CHICKEN WITH SALSA

Steps:

• In a large resealable plastic bag, combine the first eight ingredients; add chicken. Seal bag and turn to coat; refrigerate for 4 hours. Meanwhile, in a small bowl, combine salsa ingredients. Cover and refrigerate until serving. , Drain and discard marinade. Grill, covered, over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Serve with salsa.

GRILLED CHICKEN BREASTS WITH SALSA AND FRIED CAPERS

Steps:

• Wipe the chicken pieces dry with paper towels. Combine two tablespoons olive oil with the garlic, lemon juice and rosemary. Mix well, spread over the chicken breasts and marinate them for 30 to 45 minutes.
• Meanwhile, preheat oven to 375 degrees. Oil a baking sheet and place the tomatoes on the sheet in one layer. Bake for 30 to 45 minutes or until they are browned and dried out (they will not look very attractive, but this does not matter).
• Rinse the capers under cold running water. Dry them well and dredge them with flour. Heat an inch of peanut oil until just below smoking (you can use a small saucepan) and deep fry the capers until they are golden brown. Drain them on paper towels.
• Chop the tomatoes and mix them with the parsley and ginger. Moisten with the remaining olive oil, season with salt and pepper and set aside.
• Preheat broiler or coals. Season the chicken breasts with salt and pepper and cook them for 10 to 12 minutes on each side or until they are done. Place them on a platter and top with the tomato-ginger mixture and sprinkle with the capers and parsley.

GRILLED CHICKEN BREASTS WITH SUN-DRIED & FRESH TOMATO SALSA

Steps:

• In a small bowl, combine the cherry tomatoes, sun dried tomatoes, capers, garlic, sherry vinegar, 1 tsp of the thyme, 3 TBS of the olive oil, 1/4 tsp salt and a few grinds of pepper.
• Set aside, stirring occasionally to let the flavours combine.
• Heat a gas grill to high.
• Put the chicken in a shallow pan or plate.
• Rub the chicken all over with the salt (about 1/2 tsp per piece), a few grinds of pepper, and the remaining 1 tsp thyme.
• Drizzle 1/2 teaspoons olive oil over each side of each pice of chicken and rub all over.
• Lay the butterflied breasts on the hot grill grates and cook, covered until the chicken has grill marks,about1 1/2 minutes.
• Flip the breasts and cook the second side in the same way for for a little less time, grilling for 1 minute in one direction, and 1 minute in another, until cooked through.
• Transfer the breasts to two warm serving plates, stir the tomato mixture and spoon equal amounts over each piece of chicken, garnishing with a sprig of thyme if you like.

GRILLED CHICKEN AND ROMAINE WITH CAPER DRESSING

Steps:

• Preheat barbecue (medium-high heat). Puree vinegar and next 4 ingredients in small processor until almost smooth. Season dressing to taste with salt and pepper. Combine chicken and 1/4 cup dressing in medium bowl. Sprinkle with salt and pepper.
• Let stand at room temperature 15 minutes. Place romaine, cut side up, on baking sheet. Drizzle with 1/4 cup dressing; turn to coat. Grill chicken until cooked through, about 6 minutes per side. Transfer to plate. Grill romaine until charred and slightly wilted on all sides, about 2 minutes.
• Transfer 1 chicken breast and 1 romaine spear to each of 4 plates. Drizzle chicken with remaining dressing, sprinkle generously with cheese, and serve.

GRILLED CHICKEN BREASTS WITH PINEAPPLE SALSA

Steps:

• Rub chicken with 2 tablespoons oil and sprinkle with spice mixture over both sides of chicken, rubbing into chicken. Place chicken in plastic bag and refrigerate for 4 hours.
• While chicken is marinating prepare salsa by combining salsa ingredients in a bowl or jar and rrefrigeate.
• Prepare grill.
• Grill chicken, skin side down until crisp (5-10 minutes), turn and continue cooking until cooked (5-10 minutes). (Chicken may also be pan fried or broiled).
• Serve with salsa.

GRILLED CHICKEN BREASTS WITH FRESH STRAWBERRY SALSA

Steps:

• Pound the chicken breast halves with a meat mallet until 1/2 inch thick. Season with salt and pepper and place into a resealable plastic bag or small baking dish. Whisk together 1 serrano chile, garlic, chili powder, and 2 tablespoons raspberry vinegar in a small bowl. Whisk in the olive oil until incorporated, then pour the marinade over the chicken breasts, squeeze out excess air, and seal. Place into the refrigerator, and marinate for 2 to 3 hours.
• While the chicken marinates, toss the strawberries with the mint and sugar in a bowl. Cover, and refrigerate 1 hour, then fold in the remaining serrano chile, red onion, and 2 tablespoons raspberry vinegar. Season to taste with salt and pepper. Let the salsa stand at room temperature for 20 minutes before serving.
• Preheat an outdoor grill for medium-high heat, and lightly oil grate.
• Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade. Cook the chicken on the grill until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. Serve with the strawberry salsa and a dollop of sour cream.

GRILLED CHICKEN BREASTS WITH GAZPACHO SALSA

Steps:

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

GRILLED CHICKEN BREASTS WITH FRESH STRAWBERRY SALSA

Steps:

• Pound the chicken breast halves with a meat mallet until 1/2 inch thick. Season with salt and pepper and place into a resealable plastic bag or small baking dish. Whisk together 1 serrano chile, garlic, chili powder, and 2 tablespoons raspberry vinegar in a small bowl. Whisk in the olive oil until incorporated, then pour the marinade over the chicken breasts, squeeze out excess air, and seal. Place into the refrigerator, and marinate for 2 to 3 hours.
• While the chicken marinates, toss the strawberries with the mint and sugar in a bowl. Cover, and refrigerate 1 hour, then fold in the remaining serrano chile, red onion, and 2 tablespoons raspberry vinegar. Season to taste with salt and pepper. Let the salsa stand at room temperature for 20 minutes before serving.
• Preheat an outdoor grill for medium-high heat, and lightly oil grate.
• Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade. Cook the chicken on the grill until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. Serve with the strawberry salsa and a dollop of sour cream.