Side Pannel
Grilled Chicken with Sun-Dried Tomato Paste
Grilled Chicken with Sun-Dried Tomato Paste
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Poultry
Ingredients List
- 3/4 c Dried tomatoes; dry packed
- 4 md Garlic cloves
- 1 ts Extra virgin olive oil
- 1 ts Crushed red pepper
- 2 tb Dijon mustard
- 2 tb Balsamic vinegar
- 1/4 ts Salt; to taste
- 1/8 ts Black pepper; to taste
- 30 oz Chicken breasts; boned (6
- -fillets), trimmed and
- -flattened
- 4 tb Unsalted butter; at room
- -temperature
Directions
1. Soften the dry-packed sun-dried tomatoes in boiling water for at least
15 minutes. Drain well.
2. Mince the garlic in a food processor fitted with a steel blade. Add the
drained tomatoes and the rest of the ingredients for the paste and process
until pureed and the consistency of a thick paste. Reserve 2 tablespoons.
3. Place the chicken breasts in large, shallow, nonaluminum dish and coat
evenly with the paste. Make sure to put some under the skin. Refrigerate 2
to 8 hours, turning several times to make sure the marinade is adhering to
the chicken. (The longer it marinates, the spicier it will be.)
4. In a food processor fitted with a steel blade process the butter with
the reserved tomato paste until well blended. Place on a sheet of wax paper
and roll up into a cylinder. Refrigearte for at least 4 hours or until read
to use. It should become very firm.
5. Prepare the barbecue for medium-heat grilling. Grill the chicken 3
inches from the flame for 7 to 10 minutes per side basting with a slice of
the butter mixture on each side.
6. Arrange the chicken on individual plates and top each piece with a thin
slice of the butter.
Advance Preparation: This may be prepared 8 hrs in advance through step 4
and refrigerated.
As a light entree: make 8 to 12 salads of chicken, sauteed zucchini and
arugula.
15 minutes. Drain well.
2. Mince the garlic in a food processor fitted with a steel blade. Add the
drained tomatoes and the rest of the ingredients for the paste and process
until pureed and the consistency of a thick paste. Reserve 2 tablespoons.
3. Place the chicken breasts in large, shallow, nonaluminum dish and coat
evenly with the paste. Make sure to put some under the skin. Refrigerate 2
to 8 hours, turning several times to make sure the marinade is adhering to
the chicken. (The longer it marinates, the spicier it will be.)
4. In a food processor fitted with a steel blade process the butter with
the reserved tomato paste until well blended. Place on a sheet of wax paper
and roll up into a cylinder. Refrigearte for at least 4 hours or until read
to use. It should become very firm.
5. Prepare the barbecue for medium-heat grilling. Grill the chicken 3
inches from the flame for 7 to 10 minutes per side basting with a slice of
the butter mixture on each side.
6. Arrange the chicken on individual plates and top each piece with a thin
slice of the butter.
Advance Preparation: This may be prepared 8 hrs in advance through step 4
and refrigerated.
As a light entree: make 8 to 12 salads of chicken, sauteed zucchini and
arugula.
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