Chicken breasts with tomato salsa
If the sun's out, it's an ideal time to fire up the barbecue. But if the weather packs a surprise, this chicken recipe is just as good cooked indoors. The trick with chicken breasts is to cook what used to be the skin side over a heat robust enough to give them good colour and flavour, then lower the heat and turn the pieces over. This ensures even cooking. Try the salsa with barbecued fish or free-range pork cutlets, too.
|4||Chicken breasts, skinned and boned, rinsed and patted dry|
|3 Tbsp||Olive oil, plus extra for hotplate|
|8 sprigs||Fresh thyme|
- Rinse the skinned and boned chicken breasts and patted dry.
- Put chicken in a shallow dish and pour 2 tablespoons of the oil over the top. Season with salt and pepper and add the thyme. Cover with plastic wrap and refrigerate. Bring chicken breasts to room temperature before cooking.
- Barbecue the meat on a preheated oiled hotplate over medium heat until golden and cooked through. Don't let the plate get too hot or the meat will dry out and become stringy. Alternatively, cook the chicken breasts in a little hot oil over a medium heat in a ridged grill pan.
- Season with salt and transfer the chicken to a plate.
- Meanwhile, make the salsa by mixing the well-drained tomatoes with the garlic, coarsely chopped parsley, oil, drained capers and lemon juice.
- Season with salt and plenty of pepper. Spoon the salsa over the chicken and serve immediately.