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
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.
B-man
