Grilled Chicken with Salsa Fresca



1 lb. thinly sliced chicken cutlets

Salt and freshly ground pepper

3/4 lb. ripe, firm tomatoes

2 Tbsp. pickled jalapeno peppers, plus 2 tsp. pickling juice

2 1/2 Tbsp. canola oil

1/2 cup chopped fresh cilantro, plus sprigs for garnish

  1. Light a medium-hot fire in a barbecue grill. Season the chicken lightly with salt and pepper. Seed and coarsely chop the tomatoes. Mince the jalapeno peppers.
  2. In a bowl, stir together the oil, tomatoes, minced jalapenos reserved juice and the chopped cilantro. Let stand at room temperature while you cook the chicken.
  3. On an oiled rack, grill the chicken a total of about 6 minutes, turning once, until it is nicely browned and cooked through. Spoon the salsa over the chicken. Garnish with cilantro sprigs and serve.
Serve with corn on the cob and warmed flour tortillas
1 Serving: calories 250 total fat 15 g cholesterol 70 mg sodium 370 mg

Serves 4