Recipe 5 - Grilled Chicken Breasts with Fresh and Sundried Tomato Salsa
June 24, 2004
During our visit to the Emilio Lustau sherry bodega
in Jerez de la Frontera, Spain, we were introduced to their 25
year-old sherry vinegar. Produced in the same solera system as
for aging sherry, the vinegar develops depth and complexity. Decades of
slow maturation in casks adds richness and softness (acidity 7%), as well as
intensified concentration. A little bit of this stuff goes a long
way!
For the chicken:
- 4 boneless, skinless chicken breast
halves
- 1/4 cup extra-virgin olive oil
- 1/4 cup spice rub mixture (refer to
Recipe #3)
- OR substitute a generous pinch of paprika,
Italian seasoning, salt, and pepper for each side of chicken
For the salsa:
-12 oz. tomatoes, any variety, diced
medium
- 1/8 cup (packed) sundried tomatoes diced small,
rehydrated in hot water for 10 minutes, drained
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon Emilio Lustau
25-year-old sherry vinegar
- 7 large basil leaves, cut into chiffonade (plus
extra basil sprigs for garnish, if desired)
- zest of 1 lemon
- 1 teaspoon minced or pressed garlic
- coarse salt and freshly ground pepper to
taste
Rinse and pat dry the chicken breasts. Trim
away the loose pieces ("tenders") and any visible fat and tendons and
discard. Using a meat mallet or rolling pin, pound the chicken
breasts between two sheets of plastic wrap to achieve even thickness.
Coat chicken evenly on all sides with first the olive oil, then the
spices. Set aside.
Combine all salsa ingredients in a small
non-reactive bowl; set aside to let flavors meld while grilling the
chicken. (Makes approximately 1 1/2 cups)
Grill chicken over hot, preheated grill until done;
about 3 minutes per side. Place cooked chicken on a plate, cover with
foil, and let rest 5-10 minutes before plating.
To plate:
Carve each chicken breast on the diagonal into
1" strips and place on individual plates. Fan the strips slightly,
and spoon 3 heaping tablespoons of salsa onto each piece of
chicken. Pass extra salsa separately. Garnish with sprigs of
basil.
Suggested accompaniments include mixed grilled
vegetables (summer squash, peppers, eggplant, onions); linguine with olive oil,
garlic, and parsley; tossed greens with olives and shaved parmesan
cheese...
Yield: Serves 4
Emilio Lustau 25 year old
Solera Sherry Vinegar - Jerez, Spain - (375 ml.) - $17.95
Wine - If you prefer reds,
try a young fruity Chianti Classico, Rosso di Montalcino (if you have some good
charred scores across the chicken breast), or an unoaked Barbera. On a warm Sacramento evening, we enjoyed one of Renee's favorite white wines; the 2002 Ceretto Arneis from the Piedmonte region of Northern Italy - $22.95
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