Tuesday, June 7, 2011

Grilled Chicken Verte

It seems as though people are always asking me for boneless chicken breast recipes. I think that people are in search for some out-of-this-world recipe, but I always say: "the simpler, the better!" Below is a wonderful recipe that basically uses whatever herbs I have left-over in my fridge, freshly crushed garlic, olive oil, and a splash of balsalmic vinegar. That's pretty much it. Literally. Here's how...

In the base of a mini food processor, place any combination of fresh herbs that you may have (cilantro, mint, basil, parsley), add 3 garlic cloves, and process until finely chopped. Add 3 tablespoons of good olive oil, and a splash of balsamic vinegar, and process until combined. Taste the marinade- add salt and pepper to your liking. Place 6- 10 boneless, skinless chicken breasts into a large ziplock bag, pour the marinade over, and marinate in the refrigerator for anywhere from 10 minutes to 2 days... Prepare a grill over medium-high heat, and grill the chicken until cooked through. Serve with fresh lemon wedges. Delicious.

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