Grilled Chicken Breasts With Salsa and Fried Capers

1. 1

   Wipe the chicken pieces dry with paper towels.

2. 2

   Combine two tablespoons olive oil with the garlic, lemon juice and rosemary.

3. 3

   Mix well, spread over the chicken breasts and marinate them for 30 to 45 minutes.

4. 4

   Meanwhile, preheat oven to 375 degrees.

5. 5

   Oil a baking sheet and place the tomatoes on the sheet in one layer.

6. 6

   Bake for 30 to 45 minutes or until they are browned and dried out (they will not look very attractive, but this does not matter).

7. 7

   Rinse the capers under cold running water.

8. 8

   Dry them well and dredge them with flour.

9. 9

   Heat an inch of peanut oil until just below smoking (you can use a small saucepan) and deep fry the capers until they are golden brown.

10. 10

    Drain them on paper towels.

11. 11

    Chop the tomatoes and mix them with the parsley and ginger.

12. 12

    Moisten with the remaining olive oil, season with salt and pepper and set aside.

13. 13

    Preheat broiler or coals.

14. 14

    Season the chicken breasts with salt and pepper and cook them for 10 to 12 minutes on each side or until they are done.

15. 15

    Place them on a platter and top with the tomato-ginger mixture and sprinkle with the capers and parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.