Sunday, September 25, 2011

Summer Chicken

In the early 90's I bought a Quick & Easy Cookbook from some school's fundraiser. My then-husband Eric and I found this recipe, loved it, and made it often. It's a recipe that has been in my rotation ever since. I now prefer making kabobs rather than serving it as a breast (as the recipe indicates), and it's much better on the grill than in the oven's broiler. But all-in-all, it's delicious!

Summer Chicken


4 chicken breasts
1/3 cup olive oil
2 limes, juice only
¼ cup balsamic vinegar
1 tsp Dijon mustard
2 cloves garlic, crushed
4 Tbs cilantro, chopped
½ tsp seasoned salt
½ tsp seasoned pepper
2 red bell peppers
2 yellow bell peppers

Pound chicken breasts slightly between waxed paper to flatten. In a bowl, combine oil, lime juice, vinegar, mustard, garlic, cilantro, salt and pepper, and marinate chicken at least one hour. Cut peppers into quarters and coat them with marinade. Grill or broil the chicken and peppers for about 10 minutes, basting with marinade. Serve with more cilantro leaves sprinkled over chickens and peppers.

Summer Chicken

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