|6||Boned and skinless chicken breasts|
|1 cup||Peanut oil|
|3 tablespoons||Dried basil|
|6||Fresh lemons , juice of|
Source: Original recipe by Steve Gruner Yield: 6 servings
Slice each chicken breast into as least two pieces.
Prepare the marinade by stirring together all the marinade ingredients.
Place the marinade into a rectangular glass or plastic container, or a ziplock bag, which is large enough to accommodate the chicken breasts in one layer.
Place the chicken breasts into the container with the marinade, making sure that each breast is thoroughly coated. Cover with plastic wrap and refrigerate for a least four hours, turning the chicken in the marinade at least once during this period. If a ziplock bag is used, make sure that the bag is closed tightly. Turn the bag over at least once when the chicken is marinating.
Remove the chicken from the marinade. Discard the marinade.
Grill or broil the chicken at a medium high temperature, turning at least once, about five to six minutes per side. The chicken is done when it has a light caramel color. Do not overcook. If in doubt, slice through the center of the largest breast to see that the meat is white.
This is an excellent dish hot or cold. Your family and friends will love it, and so will you. Serve it with rice and a salad.
Posted to JEWISH-FOOD digest V97 #040 From: Stephen Gruner <sgruner@...> Date: Sat, 28 Sep 1996 11:12:49 -0400 (EDT)
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