Sunday, September 7, 2014

Blackened chicken with Spanish salsa
4 – 6 chicken breasts, boned and skinned
2 Tbsp. Cajun seasonings or spice rub of choice
olive oil

6 Tbsp. olive oil
2 Tbsp. Sherry wine vinegar
3 garlic cloves, peeled and minced
1 Tbsp. smoked paprika
1-1/2 tsp. kosher salt
¾ tsp. freshly ground pepper
3 medium tomatoes, cored, seeded, cut into 1/2-inch cubes
1 small cucumber, seeded, cut into 1/2-inch cubes (about 1 cup)
3/4C sliced pitted Kalamata olives
½ red bell pepper, cut into 1/2-inch cubes
½ yellow bell pepper, cut into 1/2-inch cubes
1/2C thinly sliced red onion
3 Tbsp. fresh Italian parsley leaves, coarsely chopped
5 oz. ricotta salata, shaved

For the salsa:  Whisk oil, vinegar garlic, paprika, salt and pepper in a large bowl.  Add all remaining ingredients and toss to coat.

Rub the chicken breasts with spice rub and olive oil.  Let sit 15 minutes.   Grill 3 – 4 minutes per side until tender.  Remove from the grill and add any cooking juice to the salsa.  Slice the breasts and serve warm with salsa.  Sprinkle with shaved ricotta salata.
MAKES:  4 – 6 servings

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