Tuesday, April 21, 2009

Garden Herbed Grilled Chicken Breasts

Tonight's dinner inspiration came straight from the heart of our garden. I was out weeding the garden this afternoon and I began to think..."what can I make for dinner?" As I looked around me I saw the answer...I have chicken breasts thawed in the icebox, so why not cook from the garden! My inspiration came from three little beauties: basil, oregano and rosemary.

It's so nice to be able to walk outside our kitchen door and have a world of culinary options to choose from to enhance our meals. It's just so awesome to see the fruit of our labor waiting there to be eaten. GOD is so good!

Garden Herbed Grilled Chicken Breasts
2 boneless, skinless chicken breasts
salt & pepper to taste
1 handful fresh basil, rough chopped
2 sprigs fresh rosemary, rough chopped
4 small sprigs fresh oregano, rough chopped
2 Tblsp. minced garlic
olive oil
balsamic vinegar

Rinse chicken and pat dry with a paper towel. Place chicken on a small cookie sheet or jelly roll pan. Lightly brush each breast with olive oil.

Sprinkle with salt & pepper (the amount to use is dependent upon your taste.)

Top each breast with the fresh herbs and half the garlic; don't use all the seasoning just yet. Flip the breast halves and repeat the process of olive oil, salt, pepper, herbs and garlic. Place chicken in icebox for about 30 minutes to an hour.

Remove from icebox and place on preheated gas grill. Grill for 2 minutes per side to sear chicken and keep juices in. Drizzle lightly with balsamic vinegar & grill about 4-5 minutes per side or until chicken is no longer pink. (Don't forget to drizzle each side with balsamic vinegar as you flip the chicken.) We served the chicken with black beans and buttered dumpling noodles.

Click HERE for printable recipe.

**Chicken can also be baked in a foil pouch in the oven if you choose not to grill it.

No comments: