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Grilled Chicken with Red-Pepper Salsa
This zesty salsa made with roasted red peppers and olives not only enhances basic pan-grilled chicken breasts but also complements other favorite grilled meats and vegtables. Try it on sandwiches too. A side of steamed green beans goes wel with the chicken and salsa.
Prep: 20 minutes
Grill: about 15 minutes
makes: 4 main-dish servings
Pan Grilled Chicken-
4 medium skinless, boneless chicken-breasts halves(about 1 1/4 pounds)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Red-Pepper Salsa-
1 cup drain, jarred roasted red peppers (about 6 ounces), chopped
2 medium celery stalks, cut into 1/4-inch dice
1 cup pimiento-stuffed olives, chopped
1/4 cup minced red onion
1 whole pickled jalapeno chile or pepperocini, stem discarded, minced
1 tablespoon fresh lemon juice
1/2 teaspoon sugar
1/4 teaspoon salt
lemon wedges (optional)
1. Prepare Pan-Grilled Chicken: Lightly grease girll pan; heat until hot over medium heat. Add chicken and sprinkle with salt and pepper; cook 12 to 15 minutes or until juices run clear when thickest part of chicken is pierced with tip of knife, turning chicken over once.
2. Mean while, prepare Red-Pepper Salsa: In a small bowl, combine all salsa ingredients; stir until well blended. Makes abpit 2 cups salsa.
3. Cut chicken breasts into thick slices. Spoon salsa over chicken. Serve with lemon wedges if you like.
This zesty salsa made with roasted red peppers and olives not only enhances basic pan-grilled chicken breasts but also complements other favorite grilled meats and vegtables. Try it on sandwiches too. A side of steamed green beans goes wel with the chicken and salsa.
Prep: 20 minutes
Grill: about 15 minutes
makes: 4 main-dish servings
Pan Grilled Chicken-
4 medium skinless, boneless chicken-breasts halves(about 1 1/4 pounds)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Red-Pepper Salsa-
1 cup drain, jarred roasted red peppers (about 6 ounces), chopped
2 medium celery stalks, cut into 1/4-inch dice
1 cup pimiento-stuffed olives, chopped
1/4 cup minced red onion
1 whole pickled jalapeno chile or pepperocini, stem discarded, minced
1 tablespoon fresh lemon juice
1/2 teaspoon sugar
1/4 teaspoon salt
lemon wedges (optional)
1. Prepare Pan-Grilled Chicken: Lightly grease girll pan; heat until hot over medium heat. Add chicken and sprinkle with salt and pepper; cook 12 to 15 minutes or until juices run clear when thickest part of chicken is pierced with tip of knife, turning chicken over once.
2. Mean while, prepare Red-Pepper Salsa: In a small bowl, combine all salsa ingredients; stir until well blended. Makes abpit 2 cups salsa.
3. Cut chicken breasts into thick slices. Spoon salsa over chicken. Serve with lemon wedges if you like.
