| 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 |
tb |
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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“Jesus, what happened to your hands?#Little girl”