Sicilian-style Grilled Chicken

Ingredients

6 skinless, boneless chicken breasts
1½ tsp olive oil
1 tsp freshly ground black pepper
1/2 tsp salt
1/2 tsp dried oregano leaves
4.5 oz log creamy goat cheese
2 cups Caponata Sauce (see recipe below)

Method

  1. Oil grill and preheat barbecue to medium-high. Brush both sides of chicken breasts with olive oil.
  2. In a small bowl, stir pepper with salt and oregano. Sprinkle mixture on both sides of meat. Grill chicken with lid closed until it feels springy when pressed, from 6 to 8 minutes per side. Remove to plates.
  3. Spoon about 1 heaping tbsp goat cheese over each chicken breast. Then top each breast with about 1/3 cup Caponata Sauce. Serve additional sauce on the side, if you like.

Makes 6 servings.


Caponata Sauce

Ingredients

1 large onion
2 small eggplants
4 medium-size tomatoes
1/2 cup kalamata olives
1/2 cup finely chopped fresh basil leaves
2 tbsp capers, drained
3 to 4 tbsp balsamic vinegar
3 garlic cloves, minced

Method

  1. Lightly oil grill and preheat barbecue to medium-high. Slice onion crosswise into 1/2-inch-thick rings. Slice unpeeled eggplants lengthwise into 1/2-inch thick slices.
  2. Grill onion and eggplants with lid down, turning halfway through, until tender, from 8 to 10 minutes. Remove from grill and let stand until cool enough to handle.
  3. Meanwhile, slice tomatoes in half. Gently squeeze out seeds and discard. Coarsely chop tomatoes.
  4. To pit olives easily, place on a cutting board and smash with bottom of a frying pan. Olives will split open. Remove pits. Coarsely chop olives.
  5. Place tomatoes and olives in a large bowl and stir in basil, capers, vinegar and garlic. When onion and eggplants are grilled, coarsely chop and stir into mixture. Serve with chicken or fish. Sauce will keep well, covered and refrigerated, at least 3 days.

Source: Chatelaine magazine

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