Yield: 4 Servings
|6||Boneless; skinless chicken breast halves, split|
|¼ cup||Olive oil|
|1 teaspoon||Minced garlic|
|1 teaspoon||Each chopped fresh basil; rosemary parsley, and dill|
|Freshly ground black pepper; (we prefer white pepper)|
Preparation Time: Easy and short Servings: 4-6
Excerpted From: North Shore Recipe Collection (North of Chicago, IL) Contributed to Book From: Foodstuffs (Gourmet Take-Out Store in Glencoe, IL)
In a bowl, mix olive oil with garlic, herbs and a pinch of salt and pepper.
Add chicken and cover with marinade. Cover and refrigerate at least 24 hours. Remove from marinade and grill over hot coals 8-10 minutes or until firm to touch..
These are also delicious baked in a preheated 475 degree oven. Remove from marinae and bake uncovered 15-20 minutes until cooked through.
Posted to JEWISH-FOOD digest by Jerome Emer <j.emer@...> on May 28, 1998