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Ингредиенты
- 4 x boneless chicken breast halves with skin on, patted dry
- 2 x cloves garlic, peeled and crushed
- 1 tsp herbes de Provence or possibly mix of dry basil, thyme and oregano
- 1/2 tsp black pepper
- 1 Tbsp. Dijon mustard
- 1 Tbsp. extra virgin olive oil
- 1/4 c. balsamic vinegar Salt and freshly grnd black pepper to taste Roasted Pepper and Basil Salsa (optional)
Инструкции
- Make 3 slashes in the skin only of the chicken breasts; set them aside. In a bowl large sufficient to hold the chicken breasts, whisk together the garlic, herbes de Provence, pepper, Dijon mustard, oil and vinegar.
- Add in the chicken and turn to coat it proportionately. Cover and chill 30 min to 2 hrs, turning at least once.
- Preheat or possibly prepare the grill to medium-high. Lightly oil the grill grate.
- Sprinkle the chicken with salt and pepper. Grill the chicken, skin side down, 7 min or possibly till crisp. Turn and continue grilling till the chicken is thoroughly cooked and juices run clear, about 5 min more.
- Remove the chicken from the grill and serve warm with Roasted Pepper and Basil Salsa. -
- Treuille and Birgit Erath
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 592g | |
| Calories 1098 | |
| Calories from Fat 589 | 54% |
| Total Fat 65.67g | 82% |
| Saturated Fat 16.73g | 67% |
| Trans Fat 0.67g | |
| Cholesterol 356mg | 119% |
| Sodium 523mg | 22% |
| Potassium 1282mg | 37% |
| Total Carbs 3.22g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.19g | 0% |
| Protein 117.21g | 188% |
