Grilled Bone-In Garlic Chicken Breasts with Lemon, Parsley, and Grilled Figs

Page 248

| Course Type: Main Courses

(1 review)

View photos (1)

Tags: grilling

Recipe Review

Moist, flavorful, and the figs add a lot!

Chicken breast can be dry, and I only had boneless skinless to work with - so I modified the recipe a bit. I beat the breasts to make their thickness more uniform. I cooked them over a medium flame, and took them off when my thermometer registered 158.
Moistness is then reintroduced - the grilled breasts are dunked into a lovely lemon/olive oil/parsley vinaigrette.

After the breasts are done, you grill the figs. This is essentially the same as the grilled fig appetizer - the figs have a bit of EVOO, salt and pepper.

The combination of moist chicken and figs was awesome.

(2) useful  

Comments

southerncooker - 27th July 2011
This looks great. I've enjoyed all the reviews you've done from this book so far. I think you just caused me to add this book to my wish list.

Queezle_Sister - 27th July 2011
There are a lot of recipes, and I'm trying to sample from most of the sections - I'll write a review of the book soon. Its pretty meat heavy for the way I cook, but so far the recipes seem well developed.

Login or register to add your own comments.