03-19-2005, 11:23 PM
1 (10 ounce) skinless, boneless whole marinated
chicken breast (marinade recipe follows)
2 tablespoons herb butter (see note)
1/4 cup sun-dried tomatoes, chopped
1 ounce goat cheese
1/4 cup loose-packed chopped basil
Grill marinated chicken breast until done (internal temperature should register 170 degrees F on insta-read thermometer). Place cooked chicken on serving plate. Top with herb butter, sun-dried tomatoes, goat cheese and fresh chopped basil. Serve immediately.
Makes 1 serving.
Note: Herb butter is butter that has been seasoned with dried herbs, to taste.
Marinade
1 cup vegetable oil
1/2 cup OPB beer (Oldenberg brand)
1/4 cup white vinegar
1 1/2 teaspoons salt
3/4 teaspoon pepper
1 1/8 teaspoons granulated sugar
3/4 teaspoon chopped onion
Place all ingredients in a bowl and stir to combine. Add chicken and marinate at least 24 hours.
Makes about 1 3/4 cups marinade.
chicken breast (marinade recipe follows)
2 tablespoons herb butter (see note)
1/4 cup sun-dried tomatoes, chopped
1 ounce goat cheese
1/4 cup loose-packed chopped basil
Grill marinated chicken breast until done (internal temperature should register 170 degrees F on insta-read thermometer). Place cooked chicken on serving plate. Top with herb butter, sun-dried tomatoes, goat cheese and fresh chopped basil. Serve immediately.
Makes 1 serving.
Note: Herb butter is butter that has been seasoned with dried herbs, to taste.
Marinade
1 cup vegetable oil
1/2 cup OPB beer (Oldenberg brand)
1/4 cup white vinegar
1 1/2 teaspoons salt
3/4 teaspoon pepper
1 1/8 teaspoons granulated sugar
3/4 teaspoon chopped onion
Place all ingredients in a bowl and stir to combine. Add chicken and marinate at least 24 hours.
Makes about 1 3/4 cups marinade.