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Chef Don’s
Kitchen Recipe File |
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RECIPE NAME: |
Herb Grilled Chicken - Prep |
Original Date: |
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DIRECTORY: |
Poultry |
7/1/96 |
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Revision Date: |
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| Sensitivity: |
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Ingredients |
4 breasts |
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Specs |
| Herb Paste: |
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| rosemary, fresh,
minced |
1 TBSP |
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| sage, fresh, minced |
1 TBSP |
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| garlic, fresh,
minced |
1 TBSP |
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| thyme, fresh,
minced |
1 TBSP |
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| oregano, fresh,
minced |
1 TBSP |
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| pure olive oil |
½ cup |
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| red chilis |
1/8 tsp |
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| basil chiffonade |
1 TBSP |
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| salt |
½ tsp |
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| pepper |
½ tsp |
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| chicken breasts
(free range airline) |
4 each |
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Combine all ingredients for the herb paste in a stainless steel bowl, mix
well.
Dredge the chicken breasts in the mixture and arrange in a 4" 3rd
pan.
Pour the remaining ingredients over the top.
Place in clean container. Label, date, initial and refrigerate.
Do not use for at least 24 hours!!!!
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