Quote:
Originally Posted by Koukouvagia  Our weekly menu is not complete without a "grilled chicken breast night." I'm getting kind of bored of the cumin rubbed or masala rubbed chicken served with salad so I thought to try a recipe I'd been meaning to from Lydia B. It was soooo good and I don't even like capers! Amounts of ingredients isn't so important, it's one of these 'a little bit of this, a little bit of that" recipes.
- Chicken breasts, split in half
- stock (chicken or veggie)
- sliced garlic
- capers
- butter/oil
- splash of vinegar
- parsley
- 1 tbsp breadcrumbs
- pepperoncino flakes
1. Season and flour very lightly the chicken.
2. Sautee in oil and a pat of butter on one side and turn over.
3. Add the garlic
4. Add the vinegar and capers
5. Add stock and parsley
6. Remove chicken.
7. Add the breadcrumbs and pepper flakes to the pan sauce
8. Drizzle sauce over chicken and serve |
Great recipe idea! I’ll have to try this next time I’m grilling poultry. Another excellent poultry recipe I’m a big fan of is Indonesian Duck Breast. Check it out at the Weber website.
Brian (Weber)
BTW… check out our new video series “Weber Grill Master”
on You tube. Grilling experts Jamie Purviance and Steven Raichlen compare notes on grilling techniques, what inspired these classically trained chefs to pursue the art of cooking with live fire, and find out what led to their biggest grilling mistakes.