Seven Fires: Grilling the Argentine Way by Mallmann Francis

Author:Mallmann, Francis [Mallmann, Francis]
Language: eng
Format: epub
Publisher: Artisan
Published: 2009-06-01T21:00:00+00:00

The sitting/dining room of Hotel & Restaurant Garzon.

Chicken Breasts with Capers and Black Olives

Instead of the usual flour or bread crumbs for a crust, there are nonstarchy ingredients that can also serve while adding flavor. Kalamata olives are particularly good because their slightly crisp crust melts pleasantly on your tongue. Also, the type of red wine vinegar used in the Kalamata brine complements the tartness of the capers. | Serves 4

4 boneless, skinless chicken breast halves, about 6 ounces each

Coarse salt and freshly ground black pepper

¼ cup pitted Kalamata olives, finely chopped

1 tablespoon capers, rinsed, dried, and finely chopped

2 tablespoons minced fresh oregano,

¼ cup extra virgin olive oil

Season the chicken breasts with salt and pepper. Combine the olives, capers, oregano, and olive oil in a small bowl. Spoon the mixture evenly over the chicken breasts, pressing it firmly into the flesh with the palm of your hand.

Heat a chapa or large cast-iron griddle over high heat until a drop of water sizzles on the surface. Using a wide spatula, lift one of the chicken breasts and, in one motion, carefully invert it onto the hot surface, olive side down. Repeat with the remaining chicken breasts. Cook without moving them, for about 3 minutes, until the olive and caper mixture has charred and crisped nicely. Turn the breasts and cook for 2 more minutes, or until they are cooked through. Serve.

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