Mark's Grilled or Broiled Chicken Cutlets with Capers and Tomatoes
Martha Stewart Living, July/August 1999
- 4 (2 whole breasts) boneless, skinless chicken cutlets, 1 to 1 1/2 pounds, rinsed and patted dry
- 3 tablespoons olive oil
- 1 tablespoon minced garlic
- 2 tablespoons capers
- 2 cups fresh or drained canned tomatoes, cored and chopped
- Fresh basil, or flat-leaf parsley, minced, for garnish
- Coarse salt and freshly ground pepper
- 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.
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