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Thursday, April 8, 2010
Leafy Greens with Herbed Chicken - a treat for waistline
Dear Babyboomers
If we are to 'fitwithmyjeans', we need to cut down on this bacon etc that G is cooking and bring out the greens.
R's favorite home alone meal after a holiday weekend of too much food, wine and song.Makes enough for 2 pounds of chicken. Published May 1, 2009. From Cook's Illustrated.
Boneless, skinless chicken breasts should be marinated for no less than 30 minutes and no more than 1 hour. Skin-on, bone-in chicken should be marinated for at least 45 minutes and no longer than 90 minutes.
3 tablespoons olive oil
1 tablespoon minced fresh herbs , such as tarragon, chives, basil, or parsley
1 tablespoon fresh lemon juice
3 medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
1 teaspoon sugar
1 teaspoon table salt
1/2 teaspoon ground black pepper
2 tablespoons water
Instructions
Whisk together ingredients in medium bowl. Place marinade and chicken in gallon-sized zipper-lock bag; press out as much air as possible and seal bag. Depending on chicken type, refrigerate 30 to 90 minutes (see note), flipping bag halfway through to ensure that chicken marinates evenly.
Grill or bake marinated chicken breasts
Serve on a bed of leafy green spinach and organic wheat pasta sprinkled with parmesan.
Sorry G, but not every meal can be from the Silver Spoon.
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