| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chicago |
Poultry |
4 |
Servings |
INGREDIENTS
| 6 |
|
Boneless; skinless chicken breast halves, split |
| 1/4 |
c |
Olive oil |
| 1 |
ts |
Minced garlic |
| 1 |
ts |
Each chopped fresh basil; rosemary parsley, and dill |
|
|
Salt |
|
|
Freshly ground black pepper; (we prefer white pepper) |
INSTRUCTIONS
Preparation Time: Easy and short
Servings: 4-6
Excerpted From: North Shore Recipe Collection (North of Chicago, IL)
Contributed to Book From: Foodstuffs (Gourmet Take-Out Store in Glencoe,
IL)
In a bowl, mix olive oil with garlic, herbs and a pinch of salt and pepper.
Add chicken and cover with marinade. Cover and refrigerate at least 24
hours. Remove from marinade and grill over hot coals 8-10 minutes or until
firm to touch..
These are also delicious baked in a preheated 475 degree oven. Remove from
marinae and bake uncovered 15-20 minutes until cooked through.
Posted to JEWISH-FOOD digest by Jerome Emer <j.emer@megsinet.net> on May
28, 1998
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