Chicken With Fresh Tomato Sauce
|Ripe tomatoes||3 Medium, chopped|
|Green onions||4 , chopped|
|Chopped parsley/Chopped coriander||1⁄4 Cup (4 tbs)|
|Vegetable oil/Olive oil||2 Tablespoon|
|Lemon juice/Lime juice||1 Teaspoon|
|Ground cumin||1⁄4 Teaspoon|
|Minced green chili||1 Teaspoon (Fresh/ Canned)|
|Chicken breasts||2 , skinned, boned, halved and pounded to 1/4 inch thickness|
|Black pepper||1⁄8 Teaspoon|
|Coriander sprig/Parsley sprigs||2|
Preheat the broiler and lightly grease the rack.
In a small bowl, combine the tomatoes, green onions, coriander, 1 tablespoon of the olive oil, the lime juice, cumin, and, if you like, the chili.
Brush both sides of each chicken breast with the remaining olive oil, then sprinkle with the pepper.
Broil the chicken 4 to 5 inches from the heat for 3 minutes or until lightly browned.
Turn and broil 3 minutes more or until no longer pink when cut near the center.
Arrange the chicken on a small heated platter, ladle the sauce to one side, and garnish with the coriander sprigs.