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3 chicken breasts, boneless and skinless
salt and pepper
24 homemade baguette croutons
Spiced Tomato Relish:
3 tbsp. Olive oil
1 small onion, finely chopped
1 large clove garlic, minced
1 tbsp. Curry powder
2 tsp. Ground cumin
1 tsp. Dried thyme, crumbled
2 cans (14 ½ 0z.) diced tomatoes
1 tbsp. Ketchup
1 tbsp. Brown sugar
1 tbsp. Dijon mustard
salt and pepper, to taste
¼ cup scallions, thinly sliced
½ cup cilantro, chopped
fresh cilantro leaves, for garnish
Grill Chicken: Prepare your grill (gas or charcoal). Brush both sides of the chicken breasts with a little peanut oil, and then sprinkle with a little salt and pepper. Grill them over a hot grill for 3 or 4 minutes per side or until cooked through but still tender. When cooked, remove to a plate and cover with foil. Allow chicken to cool to room temperature, then refrigerate until relish is ready.
Make relish: Add the olive oil to a large saucepan. Cook on medium heat until the onion has softened and turned translucent. Add the garlic, curry and the cumin and cook another minute or two. Add the thyme, tomatoes, ketchup, brown sugar and mustard; stir to mix. Increase heat to medium-high and bring relish to a simmer. Reduce heat to low and simmer until juices are reduced and relish is thickened. Add salt and pepper to taste and allow relish to cool to room temperature. Stir in the scallions and cilantro.
Make the Appetizers: Slice each chicken breast, on the diagonal, into eight slices. Place a slice of chicken onto each of the 24 croutons. Top with a spoonful of relish and garnish with a cilantro leaf. Serve immediately. Makes enough for 8 to 12 guests to have 2 to 3 appetizers each.
*This recipe can easily be doubled and served as a light lunch entrée using whole chicken breasts served over cous cous or rice. The relish is also great for fish, pork or grilled vegetables. Extra relish keeps about a week in the refrigerator.