Sauces [for chicken & veg] from Chef2Cehf

Volume 9, Issue 28 - August 10, 2005

Cubano Grilled Chicken with Picadillo Olive Salsa

Makes 4 servings

Ingredients:

Chicken:

4 boneless, skinless chicken breast halves, pounded to a 1/2-inch thickness
olive oil
Caribbean or jerk seasoning (your favorite) to dust chicken


Salsa:

1 medium onion, chopped
1 large red bell pepper, seeded and chopped
1 10-ounce can Ro-Tel diced tomatoes with green chiles plus their juice
3/4 cup drained and chopped green olives, pimento stuffed
1/2 cup golden raisins
1 tablespoon capers, drained
1 tablespoon Worcestershire sauce

Preparation:

After applying the olive oil to each paillard, dust or sprinkle both sides with your favorite Caribbean or jerk seasoning, then grill for 2 1/2 minutes per side, turning once. Serve with a topping of salsa.

Salsa:

In a medium-size bowl combine all the salsa ingredients. Grill the chicken as described above. Serve each grilled paillard with a topping of salsa.

Grilled Chicken with Thousand-Herb Sauce

Okay, so there really are not a thousand herbs in this sauce. The fresh flavor only suggests a thousand. The sauce brings out the best in the chicken breasts, as well as grilled vegetables such as asparagus or zucchini. Like Chimichurri Sauce (recipe follows on Thursday), this sauce is more like a vinaigrette.

Makes 4 servings

Ingredients:

Chicken:

4 boneless, skinless chicken breast halves, pounded to a 1/2-inch thickness
olive oil

Thousand-Herb Sauce:

3 tablespoons extra virgin olive oil
1 cup finely minced mixed fresh herbs (we like tarragon, Italian parsley, basil and chives)
2 tablespoons tarragon vinegar
fine kosher or sea salt and freshly ground black pepper to taste

Preparation:

Brush or spray the paillards on both sides with olive oil. Grill for 2 1/2 minutes per side, turning once.

Thousand-Herb Sauce:

In a small bowl, combine all of the sauce ingredients. Grill the chicken as described above. Spoon a little sauce over each grilled paillard and serve.