Wednesday, March 1, 2017

Herbed Grilled Chicken Breasts

Courtesy of Emily Coyle
Culture CheatSheet

Hi Friends,

We've elected to celebrate and feature the month of March for our foodies. You know who you are; that individual with a particular interest in food. The perfect start - healthy grilling recipes for meat, fish, and veggie lovers.

If you like to grill and want to eat healthy, you’re in luck. There are many recipes for nutritious and delicious dishes done on the grill, and they appeal to both vegetarians and meat-eaters alike. Cooking your dinner on the grill brings you the best flavor fast, and it saves you from heating your house from the oven. Whether you’re preheating your grill for meat, vegetables, or fish, you’ll come away with a dish everyone is eager to dig into. This recipe can be perfected by both master grillers or novice chefs who are new to the outdoor oven game.

Chicken on the grill is the dinner of the season. No oven-baked meat can compare to the smoky flavor that the grill provides, and this recipe for herbed grilled chicken breasts from Fine Cooking will show you how it’s done. Requiring only a handful of staple pantry ingredients, you’ll be able to get your dinner on the table in no time. This chicken is juicy and flavorful, and the fresh flavoring ensures it’s good for you.

  • 4 boneless skinless chicken breast halves (6 to 8 ounces each), trimmed and rinsed
  • Kosher salt and freshly ground black pepper Crushed red chile flakes
  • 3 cloves garlic, minced
  • 2 tablespoons chopped fresh rosemary, flat-leaf parsley, or other fresh herb
  • ¼ cup fresh lemon juice, plus 4 lemon wedges for serving
  • ¼ cup extra-virgin olive oil; more for drizzling
  1. Lightly wet a chicken breast with cold water and set it between two sheets of plastic wrap. Pound it into a broad, flat sheet about ¼-inch thick, using a meat pounder, the side of a heavy cleaver, or a skillet. Pound the other breasts into paillards the same way and arrange them on a baking sheet.
  2. Generously season each paillard on both sides with salt and pepper and a pinch or two of chile flakes. Sprinkle both sides with the garlic and rosemary. Drizzle both sides with the lemon juice and olive oil and pat into the meat with your fingertips. Refrigerate the paillards for 20 minutes while you prepare the grill.
  3. Heat a gas grill to high or prepare a hot charcoal fire. Brush and oil the grill grate.
  4. Arrange the paillards on the grill grate and grill until cooked and firm to the touch, 1 to 2 minutes per side. Transfer the paillards to a platter or plates. Drizzle with olive oil and serve immediately with lemon wedges for squeezing.
Bon App├ętit...

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