See Also: Chicken / Poultry · Cooking Club · Grilling
Grilled Chicken with Berry dressing
From Dorothy McNett's recipes at www.dorothymcnett.com. I prefer to cook the chicken breasts without the skin when using a stove top grill. However, if using a very hot outdoor grill, leaving the skin on will help to keep the meat more moist.
1-2 skinned and boned chicken breasts
2 - 3 teaspoons mayonnaise
fresh of dried herbs, such as basil, thyme, rosemary
pinch of salt and pepper
1 cup fresh raspberries or strawberries
zest and juice of 1 lemon or lime
3 tablespoons local honey
2-3 tablespoons balsamic vinegar
1/2 teaspoon dried basil
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/2 cup extra virgin first cold pressed olive oil
washed and dried salad greens
Flatten out the chicken breasts a bit with a meat pounder, and spread with the mayonnaise, and sprinkle liberally with herbs,salt and pepper. Preheat a stove-top grill or your outside grill. Grill 3-4 minutes on first side, turn and grill gently 3-4 minutes more or until chicken is done. It depends on the thickness of the chicken and the type of grill you are using. Slice on an angle into strips and set aside while you make the dressing. In food processor with steel chopping blade in place, whirl the berries, zest and lemon juice, honey, vinegar, basil, salt and pepper. When nicely blended, keep machine running and then slowly drizzle in the olive oil and process until it thickens into a nice dressing. Place the cooled chicken strips on a plate with the greens, and drizzle with dressing. Freshly grated Parmigiano-Reggiano cheese is great with this, too.
Recipe created 1994-05-17.
