Grilled Chicken With Piquillo Gazpacho Sauce

Total Time: 50 mins Preparation Time: 35 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 slice bread, crusts removed
• 1 large tomato, seeded and chopped
• 1/3 cup piquillo pepper, strips with a little of the liquid from the jar (can substitute pimentos)
• 1/4 cup chopped italian pepper (frying)
• 1/4 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
• fresh mint

Recipe

• 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. salt lightly. serve at once.