Makes 4 servings. Difficulty
6 garlic cloves, peeled 2 teaspoons cracked black peppercorns 1 teaspoon kosher salt 1 cup cilantro 2 Tablespoons fresh lime juice 1 teaspoon hot red pepper flakes 1 Tablespoon extra virgin olive oil 4 boneless chicken breast halves 2 large tomatoes, cut into wedges 1 shallot, chopped Pinch of sugar Garnish: lime wegdes & cilantro sprigs
Preheat the broiler. In a food processor, pulse the garlic, cracked pepper and salt until the garlic is finely chopped. Add the cilantro and lime juice along with the hot red pepper flakes, and 1 tablespoon olive oil; pulse until it forms a thick paste. Rub the mixture all over the chicken breasts. Transfer the chicken breasts to a baking sheet and let rest at room temperature for 10 minutes.
Meanwhile, in a medium bowl, toss the tomatoes with the shallots. Add a pinch of sugar and salt and drizzle with olive oil. Toss well and set aside.
Season the chicken lightly with salt. Broil the chicken for 6 minutes, then turn and broil for another 6 minutes or until browned and the chicken is cooked through. Transfer the chicken to a plate and tent with foil to keep warm. Let rest for 5 minutes before serving.
Serve chicken with tomatoes and garnish with lime wedges and cilantro sprigs.