Page 78 - 2019TOHCookbook

CAFIERO | MASSAPEQUA, NY | SERVES 4-6
Easy to make. Julia is the oldest of 3 girls, she and her 2 younger sisters always get excited when it’s served!
INGREDIENTS
2 skinless and boneless chicken cutlets (slice thinly to make 4-6 thin cutlets) 3 tbsp. olive oil
1 tbsp. minced garlic
2 tbsp. capers
2 cups cored and chopped fresh or drained canned tomatoes - chop lightly Coarse salt and freshly ground pepper
Fresh basil or parsley leaves, minced for garnish (optional)
INSTRUCTIONS
1. Heat grill, grill pan, or broiler. The fire should not be too hot, but the rack should be fairly close to the heat source, 4 inches or less. If necessary, pound cutlets lightly between two pieces of plastic wrap so they are of uniform thickness. Rub the cutlets with 1 tablespoon of olive oil. Sprinkle with salt and pepper if desired.
2. While the grill is heating, heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add garlic; cook, stirring until is colors lightly. Add capers; cook 15 seconds. Add tomatoes and cook over medium-high heat until thick, about 10 minutes. Add salt and pepper to taste, and then cook 1 minute more. Set aside, keeping warm.
3. Grill or broil the chicken very quickly; it should take no more than 3 to 4 minutes per side. Place chicken in tomato mixture and simmer to allow the flavors to meld. Garnish with minced fresh basil or parsley leaves, if desired.
4. Serve over ziti or rice.
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CHICKEN CUTLETS WITH CAPERS AND TOMATOES