Gazpacho-Sauced Chicken Breasts With Basil-Oil

Gazpacho-Sauced Chicken Breasts With Basil-Oil: The fantastic flavors of gazpacho soup make simple broiled chicken into a spectacular meal that's as pretty as it is tasty.

This recipe is a delicious, creative way to utilize the wonderful, fresh flavors of gazpacho soup in an entree. Simple broiled chicken is served in a pool of gazpacho sauce and topped with a drizzle of basil oil. Serve with simple sides like plain white rice and roasted fresh green beans.

Gazpacho-Sauced Chicken Breasts With Basil-Oil

  • For the gazpacho:
  • 1 slice white bread, crust removed
  • 2 cups ripe tomatoes, peeled and seeded (see notes)
  • 1/4 cup jarred roasted pimento, drained and chopped
  • 1/4 cup cubanelle pepper, roughly chopped
  • 1/4 cup sweet onion, chopped
  • 3 to 4 medium garlic cloves, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon sugar
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons sherry vinegar
  • Salt and freshly ground pepper to taste
  • For the chicken:
  • 8 thin-sliced chicken cutlets (about 1-1/2 lbs)
  • Extra-virgin olive oil
  • Salt and freshly ground pepper to taste
  • Fresh Basil Oil (recipe follows)

Place the bread, tomatoes, pimento, Cubanelle pepper, onion, garlic, parsley, cumin, cayenne, sugar, olive oil and sherry vinegar in a blender and puree until smooth, about two minutes. Season to taste with salt and pepper and blend again. Transfer to bowl and set aside at room temperature to allow the flavors to marry.

Preheat the broiler.

Rub both sides of the chicken cutlets with olive oil and season with salt and pepper. Broil until lightly browned and cooked through, about 2 to 3 minutes on each side.

To serve, spread a few tablespoons of the gazpacho sauce on each of four plates. Top with two of the cutlets and drizzle with the Basil Oil (see recipe notes).

Makes 4 servings

Recipe Notes:
To make the Basil-Oil, simply place about 1 cup of fresh basil leaves (lightly packed) in a blender with 1/3 cup extra-virgin olive oil and a pinch of salt. If you are planning to store it for more than a day or two, strain out the solids.

Rather than strain it, we used the leftover to make bruschetta: Brush the Basil-Oil on thin slices of baguette, top with a slice of roma tomato, a pinch of salt and some shredded mozzarella. Broil for a minute or two until the cheese gets bubbly.

Adapted from "The New Spanish Table" by Anya von Bremzen

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