Mon 12 Sep 2011
This grilled chicken dish from the July 2011 issue of Everyday Food makes a great late-summer lunch or dinner. It calls for chicken cutlets, but I used skinless boneless chicken breast halves, pounded to an even ½-inch thickness. The grilled chicken and vegetables are drizzled with a tasty vinaigrette of vinegar, oil, currants, marinated artichoke hearts and parsley, which looks great on a platter.
If you don’t want to char the peppers over a flame, use the broiler instead. To do this, cut the top and bottom off the pepper. Cut down one side of the pepper so that you are left with a long, unbroken piece. Remove the seeds and ribs. Place the top, bottom and long piece of pepper on a foil-lined baking sheet, skin side up. Place under the broiler and broil under the skin turns black – this can take 10-20 minutes, depending on how close the pepper is to the broiler. Remove from oven and fold the foil up from the baking sheet to cover the peppers. Let steam for 10 minutes. Peel the skin from the peppers and continue with the recipe.
To avoid additives and preservatives in this recipe, use red wine vinegar without sulfites, such as Eden Organic brand and marinated artichoke hearts without artificial ingredients, such as Unico brand.
2 red or orange bell peppers
2 tablespoons plus 2 teaspoons extra-virgin olive oil, plus more for grill
1 medium zucchini, cut lengthwise into ¼-inch strips
Coarse salt and ground pepper
4 chicken cutlets (1 pound total)
2 tablespoons red wine vinegar
2 tablespoons dried currants or raisins
1/3 cup marinated artichoke hearts, coarsley chopped
1/3 cup chopped fresh parsley
Over a high gas flame, roast peppers until charred, 16 minutes, turning frequently. Transfer to a bowl, cover tightly with plastic wrap, and let steam for 20 minutes. To char peppers under the broiler, see directions above.
Meanwhile heat a grill or grill pan over medium-high. Clean and lightly oil hot grill. Toss zucchini with 1½ teaspoons oil and season with salt and pepper. Grill zucchini until browned, about 4 minutes, flipping once. Drizzle chicken with ½ teaspoon oil, season with salt and pepper, and grill until cooked through, about 6 minutes, flipping once.
Rub peppers with paper towels to remove skin. Stem, seed and slice into ½-inch strips. In a small bowl, whisk together vinegar and 2 tablespoons oil, season with salt and pepper. Stir in currants or raisins, artichokes and parsley. Arrange chicken and vegetables on a serving platter and drizzle with vinaigrette. Serve warm or at room temperature. Serves 4.
From the July 2011 issue of Everyday Food