For the basil vinaigrette - Place the
xture, and cook, stirring, for 10 minutes. Remove from heat
To make the grilled chicken skewers: Soak 8 (or more
b>chicken breasts, turning to coat evenly. Close the bag and refrigerate for
FOR THE CHICKEN RUB:
In a
For the Chicken:.
Combine the garlic, lemon
Whisk together thoroughly.
Place chicken in a large Ziploc bag
Heat 4 tablespoons butter.
Add tomatoes, beans, cilantro leaves, jalapeno and garlic.
Saute 3 to 5 minutes.
Pour off all but 1 tablespoon of fat.
Add grilled chicken and wine; simmer. Add chicken stock and simmer until reduced by 1/4.
Salt and pepper.
Bring large pot of water to boiling.
Drop pasta (fettucini) in and cook 3 minutes.
Drain.
Top with sauce. Serves 2 to 4.
For the apple-cranberry glaze - In
Start by placing one piece of toast on a cutting board. Spread with mayonnaise and layer with grilled chicken, then avocado, then tomato. Top with a second piece of toast, spread with mayonnaise, layer with lettuce, bacon and top with a fried egg. Season with salt and pepper and top with final piece of toast. Cut and serve.
Combine all ingredients except the chicken.
Reserve up to one half of the marinade for use at the end of the recipe.
Marinate chicken for a matter of minutes or for hours. It isn't necessary to marinate a long time for great flavor because of the final step below.
Grill the chicken and baste with the marinade (not the reserved marinade.).
Put grilled chicken on individual plates or serving plate and pour the reserved marinade on top. If desired garnish with fresh basil leaves and/or lemon wedges.
For the chicken: Place the chicken in a shallow dish just
ot vegetables, a scoop of grilled chicken cubes, and a heavy drizzle
or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
>Recipe #453973.
MARINATE chicken
s ready.
Put the chicken into a shallow dish with
ide and let dry.
Chicken: Combine salt, pepper, olive oil
rill or grill pan. Season chicken with salt and pepper to
Dressing:
Beat together egg and vinegar Put in a small pot and simmer, stirring well.
Continue to simmer, add sugar and onion and cook for 5 minutes.
Stir occasionally.
Chill in fridge for 1 hour.
Grill chicken on the barbeque and slice, refrigerate until ready to use or serve hot on top of salad.
Combine the rest of the ingredients in a large salad bowl.
Toss all ingredients together with dressing and serve on large plates.
Top with grilled chicken breast slices and freshly ground black pepper.
Add chicken and turn to coat. Cover and chill for 3 hours