You can use turkey cutlets or fish fillets in place of the chicken and grill rather than broil them.

3 med. size ripe tomatoes, cored & chopped
4 green onions, chopped fine
1/4 c. chopped fresh coriander or parsley
2 tbsp. olive or vegetable oil
1 tsp. lime or lemon juice
1/4 tsp. ground cumin
1 tsp. minced green chili, fresh or canned (optional)
2 skinned & boned chicken breasts (about 1 lb.), halved & pounded to 1/4" thickness
1/8 tsp. black pepper
Coriander or parsley sprigs

1. Preheat the broiler and lightly grease the rack. In a small bowl, combine the tomatoes, green onions, coriander, 1 tablespoon of the olive oil, the lime juice, cumin and if you like the chili; set aside.

2. Brush both sides of each chicken breast with the remaining olive oil, then sprinkle with pepper.

3. Broil the chicken 4 to 5 inches from the heat for 3 minutes or until lightly browned. Turn and broil 3 minutes more or until no longer pink when cut near the center.

4. Arrange the chicken on a small heated platter, ladle the sauce to one side and garnish with the coriander sprigs.