| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 6 |
|
Boneless chicken breast |
|
|
halves half thawed |
| 1/2 |
c |
Mixed fresh herbs, I used |
|
|
tarragon basil garlic |
|
|
chives |
| 1 |
T |
Or less olive oil |
|
|
Salt and pepper |
INSTRUCTIONS
Cut pocket in chicken breasts (it's easier if they're half frozen)
Finely chop herbs and mix with olive oil (I used minichopper to make
almost a paste). Stuff chicken breast with herb mixture. Salt and
pepper outside of chicken to taste. Allow to sit about 1 hour. Grill
over low flame-- I used the lowest flame and kept the lid on, so that
they were as much baked as grilled. It took about 15-20 minutes. Yum!
I served this with rice cooked with juice of a lemon, chicken broth
and the grated peel of a lemon. Also some stirfried veggies... Posted
to Digest eat-lf.v097.n198 by "Susan E. Cobb" <scobb@zoo.uvm.edu> on
Aug 6, 1997
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