Chicken Breasts Stuffed With Chives And Fresh Herbs

Heaven, as the eternal home of the divine Man and of all the redeemed members of the human race, must necessarily be thoroughly human in its structure, conditions, and activities. Its joys and its occupations must all be rational, moral, emotional, voluntary, and active. There must be the exercise of all faculties, the gratification of all tastes, the development of all talent capacities, the realization of all ideals. The reason, the intellectual curiosity, the imagination, the aesthetic instincts, the holy affections, the social affinities, the inexhaustible resources of strength and power native to the human soul, must all find in heaven exercise and satisfaction.

A.A. Hodge

CATEGORY	CUISINE	TAG	YIELD
Meats	French		1	Servings

INGREDIENTS

4		Split chicken breasts with
		skin
4		Cloves garlic, minced
8	t	Chopped fresh chives
8	T	generous chopped fresh
		herbs suggestions
		follow
1/2	c	Complementary vinegar or dry
		white wine
1	t	Dried mustard
1	t	Honey
1/4	t	Crushed dried red chile
		pepper more for
		chile-heads!
3	T	Olive oil
		Salt, freshly ground pepper
		and paprika to taste.

INSTRUCTIONS

I found this versatile recipe at HerbNET:  Rinse chicken breasts and
pat dry. Gently lift up skin of each and  rub each with a clove of
minced garlic and 2 teaspoons chopped  chives. Stuff about 2
tablespoons of the fresh herbs beneath skin of  each breast. Set aside.
Mix herb vinegar or wine with mustard, honey,  crushed red pepper, and
any herbs that did not fit into chicken, and  whisk in the olive oil.
Marinate chicken in this mixture for 2 hours  or more, turning
occasionally. Sprinkle with salt, pepper and  paprika, and grill over
hot coals or under broiler (about 6 inches  from flame), skinside down,
for approximately 7-8 minutes. Turn  skin-side up and cook another 6-8
minutes, basting occasionally with  marinade. Do not burn!  Suggested
herbs (per breast)  Lemon: 1 Tbsp lemon thyme; 1 Tbsp lemon balm or
lemon verbena; 1/8 tsp  lemon zest; lemon vinegar  French: substitute
shallots for garlic; 1 Tbsp chopped thyme; 1 Tbsp  chopped parsley or
marjoram; bouquet garni vinegar  Southwest: 1 Tbsp chopped cilantro; 1
Tbsp chopped oregano; 2-4 chile  rajas; oregano-chile-garlic vinegar
Italian: 1 Tbsp chopped basil; 1/2 Tbsp chopped oregano; 1/2 Tbsp
chopped parsley; 1 small sprig rosemary; Mediterranean marinade
vinegar  Posted to CHILE-HEADS DIGEST V4 #078 by Judy Howle
<howle@ebicom.net>  on Aug 10, 1997

A Message from our Provider:

“Hope is being able to see that there is light despite all of the darkness. #Desmond Tutu”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 5241 Calories From Fat: 478 Total Fat: 53.8g Cholesterol: 292.4mg Sodium: 600.4mg Potassium: 5178.9mg Carbohydrates: 151.6g Fiber: 2.9g Sugar: 60.7g Protein: 114.2g