| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 8 |
md |
Chicken breasts; boned skinned, and split to make sixteen pieces. |
| 1/4 |
c |
Olive oil |
| 1/4 |
c |
Fresh lemon juice; strained |
|
|
White pepper; freshly ground |
| 1/4 |
bn |
Fresh basil; (up to 1/2) |
| 1/4 |
bn |
Italian flat- leaf parsley; (up to 1/2) |
|
|
About 1/2 cup strong vinaigreette dressing |
|
|
Kosher salt |
| 2 |
tb |
Wine vinegar |
| 1 |
tb |
Dijon type mustard |
|
|
Salt and pepper |
| 1/2 |
c |
Olive oil or safflower oil or a combination of both |
INSTRUCTIONS
VINAGRETTE DRESSING
Recipe By : Helen Nash
Cut chicken into 1 by 1 in pieces and place preferably in a single layer,
in a glass dish. Mix together olive oil, lemon juice and 1 tspoon of the
pepper. Pour over chicken, cover with plastico wrap, and refrigerate for
about 8 hours or ovenight. Place um pan, and add 1/4 water, and bring to
broil over high heat. Drain chichen pieces of their marinade and place as
many as will fit in a single layer.Steam chicken, covered, over high heat
for about5 to 6 min.or until it just loses its pale pink color Remove with
tongs to a bowl and proceed with the next batch, adding more boiling water
as needed. Let the chichen cool off accumulated juices. Toss chicken with
the vinaigrette dressing and chopped herbs. Season with salt and pepper
Serve the salad at room temperature with extra dressing.
Vinagrette dressing( sugestion): Blend well.
Posted to JEWISH-FOOD digest Volume 98 #001 by BNLImp <BNLImp@aol.com> on
Jan 1, 1998
A Message from our Provider:
“There is more to Jesus than anyone has so far discovered”