T
Terry Pogue
Guest
Grilled Lemon Chicken Breasts With Tomato And Olive Rice - Serves 4
Published in: Milwaukee Journal Sentinel
4 large boneless -- skinless chicken breasts
1/4 cup fresh lemon juice
2 tablespoons olive oil -- plus more to brush grill
1 teaspoons kosher salt plus more if needed
1 teaspoons freshly ground black pepper
4 bay leaves -- broken in half
4 medium garlic cloves -- smashed and peeled
4 lemon wedges for garnish
Tomato and olive rice (see recipe)
Place chicken in a shallow, non-eactive dish. In small bowl, stir lemon
juice, olive oil, salt and pepper together. Add bay leaves and garlic
and pour over chicken. Cover and refrigerate, 2 to 3 hours, turning
several times. While chicken is marinating, prepare rice. When ready to
grill chicken, oil a grill rack and arrange 4 to 5 inches from heat
source. When grill is ready, remove chicken from marinade. Grill until
chicken springs back when touched with your fingers and juices run clear
when chicken is pierced with a paring knife, 4 to 5 minutes per side or
longer. Watch carefully as cooking time varies with type of grill used and
intensity of heat. Top each chicken breast with a lemon wedge and serve
with Tomato and Olive Rice. Squeeze lemon wedge over chicken before
eating.
Note: Cook basmati rice according to package directions. About 1 cup
uncooked basmati rice should yield 3 cups cooked but check your package
to confirm the amount needed.
Tomato And Olive Rice:
3 cups cooked basmati rice, warm (see note)
1/3 cup crumbled feta
1/3 cup grated Parmesan, preferably Parmigiano Reggiano
1/4 cup chopped fresh dill
1/4 cup chopped flat leaf parsley
12 grape tomatoes, quartered lengthwise
8 pitted kalamata olives, quartered lengthwise
1 1/2 tablespoons fresh lemon juice
Kosher salt
Place warm cooked rice in large mixing bowl and stir in feta and
Parmesan cheeses. Parmesan will melt and be absorbed easily, while feta
will remain somewhat crumbled. Stir in dill and parsley, then add
tomatoes, olives and lemon juice and mix well. Taste and season with
salt as needed.
Serve rice slightly warm or at room temperature.
Note: The rice can be prepared 1 hour ahead; leave at room temperature.
--
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Published in: Milwaukee Journal Sentinel
4 large boneless -- skinless chicken breasts
1/4 cup fresh lemon juice
2 tablespoons olive oil -- plus more to brush grill
1 teaspoons kosher salt plus more if needed
1 teaspoons freshly ground black pepper
4 bay leaves -- broken in half
4 medium garlic cloves -- smashed and peeled
4 lemon wedges for garnish
Tomato and olive rice (see recipe)
Place chicken in a shallow, non-eactive dish. In small bowl, stir lemon
juice, olive oil, salt and pepper together. Add bay leaves and garlic
and pour over chicken. Cover and refrigerate, 2 to 3 hours, turning
several times. While chicken is marinating, prepare rice. When ready to
grill chicken, oil a grill rack and arrange 4 to 5 inches from heat
source. When grill is ready, remove chicken from marinade. Grill until
chicken springs back when touched with your fingers and juices run clear
when chicken is pierced with a paring knife, 4 to 5 minutes per side or
longer. Watch carefully as cooking time varies with type of grill used and
intensity of heat. Top each chicken breast with a lemon wedge and serve
with Tomato and Olive Rice. Squeeze lemon wedge over chicken before
eating.
Note: Cook basmati rice according to package directions. About 1 cup
uncooked basmati rice should yield 3 cups cooked but check your package
to confirm the amount needed.
Tomato And Olive Rice:
3 cups cooked basmati rice, warm (see note)
1/3 cup crumbled feta
1/3 cup grated Parmesan, preferably Parmigiano Reggiano
1/4 cup chopped fresh dill
1/4 cup chopped flat leaf parsley
12 grape tomatoes, quartered lengthwise
8 pitted kalamata olives, quartered lengthwise
1 1/2 tablespoons fresh lemon juice
Kosher salt
Place warm cooked rice in large mixing bowl and stir in feta and
Parmesan cheeses. Parmesan will melt and be absorbed easily, while feta
will remain somewhat crumbled. Stir in dill and parsley, then add
tomatoes, olives and lemon juice and mix well. Taste and season with
salt as needed.
Serve rice slightly warm or at room temperature.
Note: The rice can be prepared 1 hour ahead; leave at room temperature.
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/