| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Split chicken breasts with skin |
| 4 |
|
Cloves garlic; minced |
| 8 |
ts |
Chopped fresh chives |
| 8 |
tb |
(generous) chopped fresh herbs (suggestions follow) |
| 1/2 |
c |
Complementary vinegar or dry white wine |
| 1 |
ts |
Dried mustard |
| 1 |
ts |
Honey |
| 1/4 |
ts |
Crushed dried red chile pepper (more for chile-heads!) |
| 3 |
tb |
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
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