From “Gourmet Made Simple,” by Gena Knox (Fire & Flavor). Serves 4.
Ingredients
SALSA
1 cup chopped fresh tomatoes
1/3 cup quartered artichoke hearts
1/4 cup chopped kalamata olives
2 tablespoons chopped fresh basil
1 garlic clove, minced
1 tablespoon chopped Italian parsley
1 tablespoon red wine vinegar
1 teaspoon olive oil
CHICKEN
4 boneless, skinless chicken breast cutlets, about 6-8 ounces each
2 tablespoons olive oil
1 lemon, halved and juiced
2 teaspoons oregano
1 clove garlic, peeled and slightly smashed
Directions
First, combine salsa ingredients in a medium bowl; season with salt and pepper. Salsa can be made up to one day in advance, but bring to room temperature before serving.
Preheat grill or grill pan to high heat. Place chicken cutlets in a large zip-top plastic bag. Add olive oil, lemon juice, oregano, garlic, salt and pepper. Turn to coat chicken; marinate in the refrigerator 15 minutes.
Oil grill grates or pan. Grill cutlets 2 to 3 minutes per side, or until lightly browned and cooked through. Remove chicken from grill and serve with salsa.
