Grilled Chicken With Piquillo Gazpacho Sauce Recipe

Name: Grilled Chicken With Piquillo Gazpacho Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 slice white bread, crusts removed; 1 large tomatoes, seeded and chopped; ⅓ cup piquillo pepper, strips with a little of the liquid from the jar (can substitute pimentos); ¼ cup chopped italian pepper (frying); ¼ cup chopped red onion; 3 garlic cloves, crushed; 1 pinch cumin; 1 pinch cayenne (to taste); 1 pinch sugar; 3 tablespoons olive oil; 3 tablespoons sherry wine vinegar; coarse salt; pepper; 6 boneless chicken breast halves; coarse salt; pepper; olive oil; fresh basil; of fresh mint

Servings: persons

1 slice white bread, crusts removed
1 large tomatoes, seeded and chopped
⅓ cup piquillo pepper, strips with a little of the liquid from the jar (can substitute pimentos)
¼ cup chopped italian pepper (frying)
¼ cup chopped red onion
3 garlic cloves, crushed
1 pinch cumin
1 pinch cayenne (to taste)
1 pinch sugar
3 tablespoons olive oil
3 tablespoons sherry wine vinegar
coarse salt
pepper
6 boneless chicken breast halves
coarse salt
pepper
olive oil
fresh basil
of fresh mint

1
make the piquillo pepper gazpacho sauce: place the bread in a small bowl, add cold water to cover and let soak for 5 minutes.
2
drain and squeeze out the excess liquid.
3
place the soaked bread and the tomato, piquillo pepper strips and liquid, italian pepper, onion, garlic, cumin, cayenne, sugar, olive oil and vinegar in a food processor and puree until completely smooth.
4
season the sauce with salt and black pepper to taste and more cayenne if desired.
5
scrape the sauce into a bowl and let stand till the flavors develop at least 30 minutes.
6
make the chicken:
7
light grill or preheat broiler.
8
rub the chicken generously with salt, pepper and brush it with olive oil.
9
grill or broil the chicken, turning it once an dbrushing it again with the olive oil, till lightly charred and cooked through, 6-8 minutes per side.
10
transfer the chicken to a cutting board and let rest for about 5 minutes, then slice it on the diagonal.
11
to serve, spread a few tablespoons of the gazpacho sauce on dinner plates and fan the chicken slices on top.
12
If desired, drizzle some olive oil infused with chopped basil around the sauce and over the chicken.
13
Salt lightly.
14
Serve at once.

673

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 slice white bread, crusts removed, 1 large tomatoes, seeded and chopped, ⅓ cup piquillo pepper, strips with a little of the liquid from the jar (can substitute pimentos), ¼ cup chopped italian pepper (frying), and more.

Yes, Grilled Chicken With Piquillo Gazpacho Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Chicken With Piquillo Gazpacho Sauce

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