*  Exported from  MasterCook  *
     Grilled Chicken Breasts with Gazpacho Salsa (courtesy Gourmet Magazine)
 Recipe By     :COOKING LIVE SHOW #CL8681
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
        1                garlic clove, minced and mashed to a paste with
      1/4  teaspoon      salt
        1  tablespoon    red-wine vinegar
        2  tablespoons   olive oil plus additional for brushing the chicken
        2  tablespoons   water
      1/4  teaspoon      ground cumin, -- or to taste
                         Tabasco to taste
        1  slice         of homemade-type white bread, -- torn into pieces
        2                plum tomatoes, -- seeded and chopped fine
      1/2  cup           finely chopped, seeded and peeled cucumber
      1/3  cup           finely chopped green bell pepper
      1/4  cup           finely chopped red onion
        2  tablespoons   finely chopped fresh coriander or parsley  
 			-- or to taste
        1  whole         boneless chicken breast with skin
                         (about 1 pound), -- halved
 In a blender blend together the garlic paste, the vinegar, 2 tablespoons of
 the oil, the water, the cumin, the Tabasco, the bread, half the tomatoes
 and salt and pepper to taste until the mixture is smooth, transfer the
 mixture to a bowl, and stir in the remaining tomatoes, the cucumber, the
 bell pepper, the onion, and the coriander or parsley.
 Brush the chicken with the additional oil, season it with salt and pepper,
 and grill it on a rack set 5 to 6 inches over glowing coals, or in a hot
 well-seasoned ridged grill pan, covered, over moderately high heat, for 5
 minutes on each side, or until it is cooked through. Cut the chicken on the
 diagonal into 1/4-inch-thick slices and serve it with the salsa.
 Yield: 2 servings
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