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Grilled Chicken Breasts W/gazpacho Salsa
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    Grilled Chicken Breasts W/gazpacho Salsa

  • Salsa:
  • 1 clove garlic, mashed with
  • 1/4 tsp salt
  • 1 tbsp zinfandel vinegar
  • 2 tbsp olive oil, + extra
  • 2 tbsp water
  • 1/4 tsp ground cumin, or to taste hot sauce, to taste*
  • 1 slice homemade white bread, in chunks
  • 2 tomatoes, seeded & finely chopped
  • 1/2 cup peeled cucumber, seeded & finely chopped
  • 1/2 green bell pepper, diced finely
  • 2 tbsp cilantro, finely chopped
    Chicken:
  • 2 boneless skinless chicken breasts
  • salt, to taste
  • Mrs. Dash Mesquite Rub
  • In a food processor, pulse together the garlic, vinegar, 2 tbsp oil, water, cumin, hot sauce, bread, half the tomatoes, salt and pepper to taste until the mixture is smooth, transfer the mixture to a bowl. Stir in the remaining tomatotes, cucumber, bell pepper, onion, and cilantro.

    For chicken: Preheat George Foreman Grill. Sprinkle chicken with salt and Mrs. Dash. When grill is hot, spray with a bit of olive oil spray. Put chicken on grill, cover and cook for 5 minutes.

    When ready, place side dishes on plate, place chicken on and then top with some of the salsa.

    Risa's notes:
    * I used Red Lion 20 Pepper Sauce. Original recipe calls for Tabasco. Use what you have. If you want the salsa even hotter, use a hotter hot sauce or add some fresh chiles, minced.

    From: RisaG
    Risa's Food Service
    Posted By: RisaG, Via: Chile Head Mailing List
    Post Date: Sat, 29 Jun 2002

    *BACK TO RISAG*







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