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| Grilled Chicken With Sun-Dried Tomato Paste Recipe |
Category: Other / Entrees
Rating:
N/A
Servings: 6
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Ingredients
3/4 cup dried tomatoes; dry packed
4 medium garlic cloves
1 teaspoon extra virgin olive oil
1 teaspoon crushed red pepper
2 tablespoon dijon mustard
2 tablespoon balsamic vinegar
1/4 teaspoon salt; to taste
1/8 teaspoon black pepper; to taste
30 oz chicken breasts; boned (6 fillets), trimme
4 tablespoon unsalted butter; at room temperature
Cooking Directions:
1. Soften the dry-packed sun-dried tomatoes in boiling water for at least 15 minutes. Drain well.
2. Mince the garlic in a food processor fitted with a steel blade. Add the drained tomatoes and the rest of the ingredients for the paste and process until pureed and the consistency of a thick paste. Reserve 2 tablespoons.
3. Place the chicken breasts in large, shallow, nonaluminum dish and coat evenly with the paste. Make sure to put some under the skin. Refrigerate 2 to 8 hours, turning several times to make sure the marinade is adhering to the chicken. (The longer it marinates, the spicier it will be.)
4. In a food processor fitted with a steel blade process the butter with the reserved tomato paste until well blended. Place on a sheet of wax paper and roll up into a cylinder. Refrigearte for at least 4 hours or until read to use. It should become very firm.
5. Prepare the barbecue for medium-heat grilling. Grill the chicken 3 inches from the flame for 7 to 10 minutes per side basting with a slice of the butter mixture on each side.
6. Arrange the chicken on individual plates and top each piece with a thin slice of the butter.
Advance Preparation: This may be prepared 8 hrs in advance through step 4 and refrigerated.
As a light entree: make 8 to 12 salads of chicken, sauteed zucchini and arugula.
THE TASTE OF SUMMER; (1988) diane Rossen Worthington (Bantam). McRecipe: About 260 cals, 12g fat, 41% cff. Posted on Kitchen Path (http://wizard.ucr.edu/~phanneman) 1997
Recipe by: The Taste of Summer; Diane Rossen Worthington
entrees,poultry
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