| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Barbeque | 4 | Servings | |
INGREDIENTS
| 4 | Whole chicken breasts; boneless, skinless | |
| 2 | tb | Peanut oil |
| Salt; to taste | ||
| Ground black pepper; to taste | ||
| 1 | c | Barbeque sauce |
| Watermelon Pico de Gallo (separate recipe) |
INSTRUCTIONS
Preheat grill. Make sure grates are clean and lightly rubbed with oil. Brush chicken breasts with 2 tablespoons peanut oil and season with salt and pepper. Place on grill and cook for 5 minutes, basting with prepared barbeque sauce. Turn over, baste with barbeque sauce, and cook for about 5 minutes more or until juices run clear. Serve one breast per person, garnished with Watermelon Pico de Gallo (separate recipe). Chef's Notes: This recipe was demonstrated by Dean Fearing on his cooking segment, "Dean's Cuisine" on KDFW-TV in the Dallas/Ft. Worth area. Dean Fearing is the Executive Chef at the Mansion on Turtle Creek in Dallas, Texas. Posted to MC-Recipe Digest V1 #204 Date: 17 Aug 96 15:26:40 EDT From: Paul & Terri Law <103366.1520@CompuServe.COM>
A Message from our Provider:
“We need to discover all over again that worship is natural to the Christian, as it was to the godly Israelites who wrote the psalms, and that the habit of celebrating the greatness and graciousness of God yields an endless flow of thankfulness, joy, and zeal. #J.I. Packer”