marmalady
Executive Chef
This was one of our 'regular' party items - I'm not giving amounts, judge about 1 breast per person -
Boneless skinless chicken breasts
Lots of lemon juice and grated rind
Lots of fresh chopped garlic
Fresh chopped rosemary
salt/pepper
Olive oil
Make a marinade, marinate chicken overnight or least 5-6 hours. Grill off, brushing the chicken with leftover marinade that's been pre-boiled.
Make a sauce - mayo, capers, lemon juice/rind, chopped fresh parsley.
Put some greens (like kale or pretty leaf lettuce) on a big platter. Cut the chicken breasts crosswise on the diagonal, spread the slices out a little, and place on the platter, starting at the outside and working in.
Put your sauce container with a little spoon in the middle of the platter.
This is just great served at room temp; sometimes we had a basket of little rolls beside so folks could make little sammies if they wanted.
Boneless skinless chicken breasts
Lots of lemon juice and grated rind
Lots of fresh chopped garlic
Fresh chopped rosemary
salt/pepper
Olive oil
Make a marinade, marinate chicken overnight or least 5-6 hours. Grill off, brushing the chicken with leftover marinade that's been pre-boiled.
Make a sauce - mayo, capers, lemon juice/rind, chopped fresh parsley.
Put some greens (like kale or pretty leaf lettuce) on a big platter. Cut the chicken breasts crosswise on the diagonal, spread the slices out a little, and place on the platter, starting at the outside and working in.
Put your sauce container with a little spoon in the middle of the platter.
This is just great served at room temp; sometimes we had a basket of little rolls beside so folks could make little sammies if they wanted.
Last edited by a moderator: