Author/Submitted by: Sunset - July 1996
boneless skinless chicken breast halves,
about 2 pounds
cored and chopped
about 1 1/2 oz
Combine chopped tomatoes, arugula, capers, lemon juice, and olive oil; set aside at room temp.
In a sm bowl, beat the egg with 1 tablespoon water to blend. In another bowl, stir the cornmeal, parmesan cheese, black pepper, and cayenne to blend. Dip each chicken breast half in the egg mixture, turning to coat both sides, then in the cornmeal mixture, covering completely.
Place the chicken on a well-oiled charcoal grill over medium coals or gas grill to medium heat. Cover and cook chicken until undersides are browned, about 5 minutes. Flip chicken over and cook until meat is brown and no longer pink in the center, about 5-6 minutes.
Arrange chicken on a serving platter or on individual plates; top with tomato mixture and add salt to taste.
Rinse chicken and pat dry. Place 1 chicken breast half between 2 sheets of waxed paper or plastic wrap on a sturdy cutting board. With a heavy mallet, pound chicken until it is 1/3 to 1/4 inch thick. Repeat with remaining chicken. If making ahead, cover and chill up to 4 hours.
Split recipe in half for 3 servings.