Text 19632, 101 rader
Skriven 2007-08-26 17:19:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: GF grill 3
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Donna's Grilled Raspberry Peach Chicken
 Categories: Chicken, Grill
      Yield: 4 Servings
 
    1/2 c  Raspberries
      1 sm Fresh peach, peeled, sliced
      2 tb Apple juice
      2 tb Honey
    1/4 ts Salt
    1/4 ts Pepper
      4    Boneless skinless chicken
           Breast halves
           Additional raspberries
 
  Place raspberries, peach slices, apple juice and honey in blender.
  Cover and blend on high speed about 1 minute or until smooth. Heat
  in a saucepan and keep warm.
  
  Sprinkle both sides of chicken with salt and pepper. If using a
  Foreman grill, heat for 5 minutes and cook chicken for 7 to 9
  minutes.
  
  If using a regular grill, brush rack with vegetable oil. Light
  fire, add chicken (we lightly coated ours with olive oil), cover
  and cook for 15 to 20 minutes, turning once or twice, until juice
  is no longer pink when centers of thickest pieces are cut. Spoon
  some of the raspberry sauce on serving plate. Place chicken on
  sauce. Drizzle with additional sauce. Top with additional
  raspberries.

  From: Donna L
 
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Chicken Parmesan (Gf Grill)
 Categories: Chicken, Grill
      Yield: 4 Servings
 
           BASIL-BALSAMIC MARINADE:
    1/4 c  Extra-virgin olive oil
    1/4 c  Balsamic vinegar
      2 tb Fresh basil; chopped OR
      1 tb Dried basil; +
      2 ts Dried rosemary & 2 tsp dried
           Oregano
           CHICKEN PARMESAN:
      4    Skinless boneless chicken
           Breasts; boned &
           Flattened
      4    1/2" slices
    1/4 c  Parmesan cheese; freshly
           Grated
           Canola oil; for grid
           Ripe tomato
 
  To make marinade: combine all the ingredients in a medium bowl.
  Pour the marinade over the chicken in a shallow bowl and marinate
  for 3-6 hours in the refrigerator. Let it sit at room temp for 30
  minutes before grilling. When ready to grill, drain the chicken
  from the marinade and reserve the remaining marinade for basting.
  
  Prepare the grill or preheat electric grilling machine. If using a
  grill, place the chicken on an oiled grid directly over ashen
  coals and cover. Grill for 12-15 minutes, or until the chicken
  meat is completely white and the juices run clear. Be careful not
  to overcook the chicken or it will be tough. (Boneless chicken
  breasts need to be watched more closely and turned and basted
  often.) About 4 minutes before the chicken is done, place tomato
  slices on the outer edge of the grid and grill 2 minutes on each
  side.  When the tomatoes are nicely grilled, top each chicken
  breast with a slice of tomato and about a tbsp of grated parmesan,
  while still on the grill. Cover for 1-2 minutes, allowing the
  cheese to melt, and serve immediately.
  
  If using an electric grilling machine, place the chicken breasts
  on a hot grill, drizzle a bit of the marinade over the top, and
  cook for 2 minutes, or until the chicken is completely white and
  the juices run clear. Top each chicken breast with a slice of
  tomato, close the lid, and grill for 5 seconds. Then top each
  breast with about 1 tbsp of parmesan cheese, brush the upper grill
  with a little oil so the cheese won't stick, and close the lid for
  about 10 seconds so the cheese will melt. Serve immediately.
  
  Recipe by: Knock-Out-The-Fat Barbecue & Grilling Cookbook
  
  From: Risa G
 
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Cheers

YK Jim


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