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Grilled Chicken 3 Ways

Updated on September 29, 2010

Grilled Chicken 3 Ways

Using chicken breast many ways can save you money on your food bill and the different flavors here will make your family and friends come back for more.
Using chicken breast many ways can save you money on your food bill and the different flavors here will make your family and friends come back for more.

Grilled Chicken3 Ways

Rather your using your indoor grill or your out door grill, Its easy to grill chicken breast, you can can grill it a day or two ahead or even serve it cold or at room temperature. The recipe I want to share with you will show you how to prepare that plain old grilled chicken but zest it up so you can serve it three different ways by using a Peach Salsa, Walnut, and Parsley - Caper sauces, and if you don't like to grill, I'm including a easy oven-poaching directions as well.

Grilling Chicken

16 medium skinnless, boneless chicken breast halves ( 5 pounds )

2 tablespoons of olive oil

2 teaspoons freshly grated lemon peel

1 teaspoon of salt and 1/2 teaspoon of black pepper

Recipes sauces will follow.

1. In a larde bowl, toss chcken breast with oil, lemon peel, salt and pepper until evenly coated, place chicken on the grill over medium heat in batches ir neccessary, and grill, turning once until chicken loses its pink color throughout, 10 to 12 minutes.
2, Transer chicken to a platter; cover and refrigerate up to 2 days if not serving right away.
3. To serve, arrange chicken on aplatter and serve with one of your sauces.

Poached Chicken Breast

Preheat oven to 400 degrees, in a quart saucepan, heat 1 can ( 14 1/2 ounces ) chicken broth (1 3/4 cups ) and 5 1/2 cups water boiling over high heat. Place 16 medium skinless, boneless chicken breast halves ( 5 pounds ) in a single layer in a large roasting pan, add 2 bay leaves 2 teaspoons of whole black peppercorns and 1 lemon, thinly sliced. pour boiling broth mixture over chicken; cover the pan tightly with foil. Place pan in the oven and poach chicken until chicken loses its pink color throughout, about 35 minutes. With tongs tranfer chicken to a platter, cover and refrigerate for up to two days if not serving right away. Reserve broth for another use. Serve with any of the three sauces this can make 16 main dishe.

Sauces


Peach Salsa

8 ripe peaches about 3 pounds pitted, and coarsely chopped

1 small red pepper, cut into pieces1/4 inch thin

2 greeen onions, trimmed and choped

1/4 cup of peach or apricot jam

2 tablespoons of balasmic vinegar

2tablespoonsolive oil.

In a large bowl, toss peaches, red peppers, green onions, jams, vinegar, and oil until it is combined. Cover and refrigerat until ready to serveor up to 2 days.

Walnut Sauce

2 cps of walnuts toasted

1 small garlic clove

3 slices firm white bread, torn into large pieces

1 cup of reduce-sodium chicken broth or the broh from the Poached Chicken Breast

1/3 cup of sour cream

3/4 teaspoon salt

1/2 teaspoon sweet paprika

1/8 teaspoon ground red pepper ( cayenne )

In a food processor, with a knife blade attached, process toasted walnuts, garlic and bread until finely ground. Add broth, sour cream, salt, paprika and ground red pepper and blend until combine, cover and refrigerateuntil ready to serve or up to 3 days.

Parsely-Caper Sauce

3 cups packed freshed leaves

1/3 cup of olive oil

1/4 cup capers, drained

4 teaspoon water

1/8 teaspoon ground red pepper ( cayenne )

1 garlic cloves

In a foood processor, with a knife blade attached, process parsley, oil, capers, water, ground red pepper, and garlic until very finely chopped. Cover and refrigerate until ready to serve or up to 2 days.

I'm sure with these great tips you use can make some great chicken meals for family and friends to enjoy

The Handicapped Chef Carlton Haynes is owner of Triple H Catering and Consulting Service and Chef Brand Foods for more information contact us at thehandicappedchef@gmail.com




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