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| Grilled Lemon Pepper Chicken Breasts w/Thyme Gremolata
1/4 cup Fresh lemon juice
1 tablespoon Coarsely ground black pepper
Salt
1/2 cup Extra-virgin olive oil
3 Whole boneless skinless
Gremolata
1 tablespoon Fresh thyme leaves
2 large Garlic cloves,; minced
1 teaspoon Freshly grated lemon zest
Garnish
Lemon slices
Thyme sprigs |
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In a bowl whisk together lemon juice, pepper and salt to taste and add oil in a stream, whisking until marinade is emulsified. With a rolling pin or smooth side of a meat pounder flatten chicken 1/4-inch thick between sheets of plastic wrap. In a large re-sealable plastic bag marinate chicken in marinade, chilled, 30 minutes. Prepare grill. Make gremolata: In a small bowl stir together gremolata ingredients. Grill chicken on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 2 minutes on each side. Serve chicken sprinkled with gremolata and garnished with lemon and thyme. Yield: 6 servings Recipe By :COOKING LIVE SHOW #CL8681 Posted to MC-Recipe Digest V1 #247 Date: Wed, 16 Oct 1996 17:10:44 -0400 From: Meg Antczak <meginny@frontiernet.net> |
