Marks Grilled Or Broiled Chicken Cutlets With Capers And Tomatoes Recipes

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MARK'S GRILLED OR BROILED CHICKEN CUTLETS WITH CAPERS AND TOMATOES

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 7



Mark's Grilled or Broiled Chicken Cutlets with Capers and Tomatoes image

Steps:

  • Start a charcoal or wood fire or heat a gas grill or broiler. The fire should not be too hot, but the rack should be fairly close to the heat source, at a distance of 4 inches or less. If necessary, you can pound the chicken slices lightly between two pieces of waxed paper so that they are of uniform thickness.
  • Rub the chicken with 1 tablespoon olive oil. While the grill is heating, heat remaining 2 tablespoons olive oil in a medium-to-large skillet over medium heat. Add garlic and cook, stirring, until it colors lightly. Add capers, and cook for 15 seconds. Add tomatoes, and cook over medium-high heat until thick, about 10 minutes. Taste, and add salt and pepper to taste, then cook 1 minute more. Set aside, keeping warm.
  • Grill or broil the chicken very quickly; it should take no more than 3 to 4 minutes per side. Serve the chicken with the tomato sauce, garnished with minced fresh basil or parsley leaves.

4 (2 whole breasts) boneless, skinless chicken cutlets, 1 to 1 1/2 pounds, rinsed and patted dry
3 tablespoons olive oil
1 tablespoon minced garlic
2 tablespoons capers
2 cups fresh or drained canned tomatoes, cored and chopped
Fresh basil, or flat-leaf parsley, minced, for garnish
Coarse salt and freshly ground pepper

GRILLED CHICKEN CUTLETS WITH LEMON AND BLACK PEPPER AND ARUGULA-TOMATO SALAD

Provided by Bobby Flay

Categories     main-dish

Time 1h1m

Yield 4 servings

Number Of Ingredients 11



Grilled Chicken Cutlets with Lemon and Black Pepper and Arugula-Tomato Salad image

Steps:

  • Whisk together the lemon juice, 1/4 cup of the olive oil, the shallot and 1/4 teaspoon black pepper in a large baking dish.
  • Pound each chicken breast between sheets of waxed paper or plastic wrap with a rolling pin or a mallet to 1/8-inch thickness. Add the chicken to the baking dish, turn to coat, cover and marinate in the refrigerator for at least 30 minutes and up to 4 hours.
  • Heat your grill to high.
  • Remove the chicken from the marinade and season on both sides with salt. Grill for 2 to 3 minutes per side or until golden brown and just cooked through.
  • While the chicken is grilling, combine the arugula, tomatoes, and onion, if using, in a large bowl. Toss with the vinegar and remaining 2 tablespoons of the oil and season with salt and pepper.
  • Place each chicken cutlet on a large plate and divide the arugula-tomato salad on top. Top the salad with a few shavings of cheese and a drizzle of olive oil.

1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil, plus 2 tablespoons, plus more for drizzling
1 small shallot, chopped
1/2 teaspoon coarsely ground fresh black pepper
4 boneless, skinless, chicken breasts, 8 ounces each
Kosher salt
6 ounces baby arugula
1 1/2 cups red and yellow pear or cherry tomatoes
1 small red onion, halved and thinly sliced, optional
2 tablespoons red wine vinegar
Thinly shaved Parmigiano-Reggiano

GRILLED BASIL CHICKEN AND TOMATOES

Relax after work with a cold drink while this savory chicken marinates in an herby tomato blend for an hour, then toss it on the grill. It's one of those basil recipes that tastes just like summer. -Laura Lunardi, West Chester, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7



Grilled Basil Chicken and Tomatoes image

Steps:

  • For marinade, place first five ingredients in a blender. Cut 4 tomatoes into quarters and add to blender; cover and process until blended. Halve remaining tomatoes for grilling., In a bowl, combine chicken and 2/3 cup marinade; refrigerate, covered, 1 hour, turning occasionally. Reserve remaining marinade for serving., Drain chicken, discarding marinade. Place chicken on an oiled grill rack over medium heat. Grill chicken, covered, until a thermometer reads 165°, 4-6 minutes per side. Grill tomatoes, covered, over medium heat until lightly browned, 2-4 minutes per side. Serve chicken and tomatoes with reserved marinade.

Nutrition Facts : Calories 177 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 171mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

3/4 cup balsamic vinegar
1/4 cup tightly packed fresh basil leaves
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon salt
8 plum tomatoes
4 boneless skinless chicken breast halves (4 ounces each)

GRILLED CHICKEN CUTLETS WITH SQUASH AND TOMATOES

These cutlets have a summery flavor, but with a grill pan you can make them anytime.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 35m

Number Of Ingredients 8



Grilled Chicken Cutlets with Squash and Tomatoes image

Steps:

  • Heat grill or grill pan to medium-high. Place chicken in a shallow nonreactive dish, and toss with lemon juice, 2 tablespoons oil, and 1 garlic clove. Cover; marinate 15 minutes.
  • Meanwhile, in a medium bowl, toss squash and tomatoes with remaining 2 tablespoons oil and remaining garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Grill vegetables until charred and slightly softened, 3 to 5 minutes per side. Let cool slightly, then cut into large chunks. Combine vegetables in a bowl with basil; cover, and set aside.
  • Remove chicken from marinade, and season with 1/4 teaspoon each salt and pepper; discard marinade. Grill chicken until browned and cooked through, 2 to 3 minutes per side.
  • Transfer vegetables to a serving platter. Place grilled chicken on top, and garnish with more basil.

Nutrition Facts : Calories 367 g, Fat 17 g, Protein 42 g

8 chicken cutlets, or 4 boneless, skinless chicken breasts, halved horizontally (about 1 1/2 pounds total)
3 tablespoons fresh lemon juice
1/4 cup olive oil
2 garlic cloves, crushed
3 yellow squash (1 1/2 pounds), halved lengthwise
3 medium tomatoes, halved
Salt and fresh ground pepper
1/2 cup lightly packed fresh basil, torn into small pieces, plus more for garnish

CHICKEN BREASTS WITH TOMATOES AND CAPERS

This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive. This recipe fit the bill perfectly, and it still does. Just sauté the chicken breasts until they are lightly browned. Then add shallots and garlic, tarragon, tomatoes, vinegar, capers, white wine and tomato paste. Stir well and cook for about 9 minutes more. That's it.

Provided by Pierre Franey

Categories     dinner, one pot, main course

Time 20m

Yield 4 servings

Number Of Ingredients 13



Chicken Breasts With Tomatoes and Capers image

Steps:

  • Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
  • Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
  • Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 512, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 20 grams, Fiber 3 grams, Protein 60 grams, SaturatedFat 6 grams, Sodium 1163 milligrams, Sugar 6 grams, TransFat 0 grams

4 boneless, skinless chicken breasts (about 2 1/4 pounds)
Salt and freshly ground white pepper to taste
2 tablespoons olive oil
2 tablespoons butter
6 tablespoons finely chopped shallots
2 teaspoons finely chopped garlic
4 teaspoons finely chopped fresh tarragon, or 2 teaspoons dried tarragon
8 ripe plum tomatoes cut into small cubes (or one 28-ounce can of tomatoes, drained and chopped)
1/4 cup red wine vinegar
1/4 cup drained capers
1 cup dry white wine
2 tablespoons tomato paste
1/4 cup chopped fresh parsley leaves

BRAISED CHICKEN LEGS AND THIGHS WITH TOMATOES, POTATOES, OLIVES AND CAPERS

One-pot dinners are a home cook's best friend. The mission: Get dinner on the table without much fuss--and should there be leftovers, they must be delicious the following day. When I was working my way up as a chef, this is a dish I made often for staff meals. The stew was a crowd-pleaser then, and remains a favorite with my family. If you're really pressed for time, skip the flour-dredging step. Just be sure to brown the chicken thoroughly, and it will still taste amazing, though the sauce might be slightly thinner.

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 22



Braised Chicken Legs and Thighs with Tomatoes, Potatoes, Olives and Capers image

Steps:

  • Let the chicken come to room temperature, then pat the pieces dry and season with salt and pepper. Place the flour in a shallow, flat container and dredge the chicken in the flour, shaking off any excess. Set aside.
  • In a large heavy-bottomed skillet or a Dutch oven designed for braising, heat the oil over medium-high heat for 1 minute. Add the butter, let it melt and heat until it begins to turn brown, about 2 minutes. Add the chicken and cook until browned on all sides, about 4 minutes per side. Transfer the chicken to a large platter and set aside.
  • Pour off all but 2 tablespoons of the fat from the skillet and return the skillet to the stovetop over medium-high heat. Add the shallots and garlic and cook, stirring, until softened, about 1 minute. Add the wine and deglaze the pan, scraping the brown bits off the bottom of the pan with a wooden spoon, and cook until the wine has reduced by half, 1 to 2 minutes. Add the stock and tomatoes and raise the heat to high and bring the liquid to a boil. The add the potatoes, olives, capers, and thyme, and stir to combine. Bring the liquid to a boil again, then reduce the heat to low so the liquid is simmering, and return the chicken to the pan. Cover and cook until the chicken is tender and the potatoes can be easily pierced with a knife, 25 to 35 minutes.
  • To serve, place one chicken leg and one thigh in each of four shallow bowls. Spoon the sauce on top, getting some of the tomatoes, potatoes, olives and capers in each portion. Serve immediately.
  • Place the chicken, carrots, celery, onion, parsley and thyme in an 8-quart stockpot. Add enough water to come up to 2 inches from the top of the pot. Place the pot over high heat and bring the liquid to a lively simmer--do not let the liquid boil. As soon as the liquid starts to simmer, reduce the heat so that you maintain a lively simmer throughout. (This could be anywhere from low to medium heat depending on the strength of your range.) Skim off any gray scum that floats to the top of the stock. Cook the stock, uncovered, for about 2 1/2 hours -- it should reduce in volume by one-quarter to one-third. Strain the stock through a fine-mesh strainer into a large bowl or clean stockpot, pressing on the solids in the strainer to extract all the liquid. If you like, season with salt to taste--I prefer to keep my stock salt-free.
  • Use right away or transfer to air tight containers and refrigerate or freeze. The stock will keep for up to 1 week in the refrigerator or up to 3 months in the freezer.

4 chicken legs, split into thighs and drumsticks
Kosher salt
Freshly ground black pepper
1 cup all-purpose flour
3 tablespoons olive oil
3 tablespoons (1 1/2 ounces) unsalted butter
2 shallots, thinly sliced
4 garlic cloves, thinly sliced
1/4 cup dry white wine
4 cups Chicken Stock or store-bought, recipe follows
1 1/3 cups canned crushed tomatoes
2 medium Yukon Gold potatoes (about 12 ounces), halved, then cut into thirds
2/3 cup green olives (such as Picholine or Cerignola), pitted and halved
2 tablespoons drained capers
2 sprigs fresh thyme, tied with butcher's twine
3 1/2 to 4 pounds chicken backs and wings
2 medium carrots, peeled
2 celery ribs, trimmed
1 medium onion, peeled
1/2 bunch fresh flat-leaf parsley
2 sprigs fresh thyme
Kosher salt (optional)

BRAISED CHICKEN WITH TOMATOES, OLIVES AND CAPERS

Provided by Mark Bittman

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 11



Braised Chicken With Tomatoes, Olives and Capers image

Steps:

  • Put the oil in a large, deep skillet or Dutch oven over medium-high heat. When it's hot, add the chicken, skin side down. Sprinkle with salt and pepper and cook undisturbed, adjusting the heat so the chicken doesn't burn, until the pieces are browned on the bottom and release easily from the skillet, 5 to 10 minutes. Continue cooking, turning the chicken every few minutes, until it's brown all over, 5 to 10 minutes more. Remove the chicken from the pan and pour off all but 2 tablespoons of the fat.
  • Add the onions and capers and cook, stirring occasionally, until the onions soften, 3 to 5 minutes. Add the garlic and tomatoes; cook until the mixture starts to bubble and the tomatoes thicken slightly, 2 to 3 minutes. Stir in the wine and let the mixture bubble for another 2 minutes.
  • Add the olives and thyme, and return the chicken to the skillet, nestling the pieces into the sauce. Adjust the heat so the liquid bubbles gently but steadily, then cover the skillet. Cook, turning the chicken every 10 minutes or so and adding a splash of stock or water if the sauce looks too dry, until the chicken is tender and cooked through, 20 to 30 minutes (an instant-read thermometer inserted into the thickest part of the thigh should read 155 to 165). Taste the sauce, and adjust the seasoning. Garnish with the parsley, and serve.

Nutrition Facts : @context http, Calories 675, UnsaturatedFat 30 grams, Carbohydrate 17 grams, Fat 45 grams, Fiber 7 grams, Protein 46 grams, SaturatedFat 11 grams, Sodium 1297 milligrams, Sugar 8 grams, TransFat 0 grams

2 tablespoons olive oil
1 whole cut-up chicken, or about 3 pounds parts, bone in, skin on
Salt and freshly ground black pepper
2 medium onions, chopped
2 tablespoons drained capers
2 teaspoons minced garlic
1 28-ounce can diced tomatoes (with juice)
1/2 cup dry white wine or chicken stock
1 cup Niçoise or kalamata olives, pitted
1 tablespoon fresh thyme leaves
1/4 cup chopped fresh parsley for garnish

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