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Receta Chicken Breasts Stuffed With Chives And Fresh Herbs
by Global Cookbook

Chicken Breasts Stuffed With Chives And Fresh Herbs
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Ingredientes

  • 4 x Split chicken breasts with skin
  • 4 x Cloves garlic, chopped
  • 8 tsp Minced fresh chives
  • 8 Tbsp. (generous) minced fresh herbs (suggestions follow)
  • 1/2 c. Complementary vinegar or possibly dry white wine
  • 1 tsp Dry mustard
  • 1 tsp Honey
  • 1/4 tsp Crushed dry red chile pepper (more for chile-heads!)
  • 3 Tbsp. Extra virgin olive oil Salt, freshly grnd pepper and paprika to taste.

Direcciones

  1. I found this versatile recipe at HerbNET:
  2. Rinse chicken breasts and pat dry. Gently lift up skin of each and rub each with a clove of chopped garlic and 2 tsp. minced chives. Stuff about 2 Tbsp. of the fresh herbs beneath skin of each breast. Set aside. Mix herb vinegar or possibly wine with mustard, honey, crushed red pepper, and any herbs which did not fit into chicken, and whisk in the extra virgin olive oil. Marinate chicken in this mix for 2 hrs or possibly more, turning occasionally. Sprinkle with salt, pepper and paprika, and grill over warm coals or possibly under broiler (about 6 inches from flame), skinside down, for approximately 7-8 min. Turn skin-side up and cook another 6-8 min, basting occasionally with marinade. Don't burn!
  3. Suggested herbs (per breast)
  4. Lemon: 1 Tbsp lemon thyme; 1 Tbsp lemon balm or possibly lemon verbena; 1/8 tsp lemon zest; lemon vinegar
  5. French: substitute shallots for garlic; 1 Tbsp minced thyme; 1 Tbsp minced parsley or possibly marjoram; bouquet garni vinegar
  6. Southwest: 1 Tbsp minced cilantro; 1 Tbsp minced oregano; 2-4 chile rajas; oregano-chile-garlic vinegar
  7. Italian: 1 Tbsp minced basil; 1/2 Tbsp minced oregano; 1/2 Tbsp minced parsley; 1 small sprig rosemary; Mediterranean marinade vinegar