Monday, October 15, 2007

Perfect breasts

Chicken breasts that is.
I've found that, to master the "perfect grilled chicken breast" of course you have to marinate them and almost more important.....you must pound them out. This turns a fat chicken breast into a large thin breast.
This allows you to cook the chicken fairly quickly, and the end result is a juicy, very tasty standby that you can plan many of your meals with, for the coming week.
Marinades for you to try. For the first breast; tablespoon of garlic, olive oil, dried chili pepper, white wine. (I keep a jar of minced garlic from the supermarket in my fridge for marinating. It is easy and works well. I only use it for marinades though.)
Second breast; teaspoon of miso, sesame oil, olive oil, garlic.
Different flavors for different dishes. That way you don't get tired of eating the same chicken all week. Keep your meat/chicken/fish consumption normal. 3-4 ounces per meal is all you need.
Please use "natural/free range" chicken breasts.



Breakfast; Melon, some raw baby spinach drizzled with roasted garlic balsamic, few strips of red pepper and 3-4 ounces of diced chicken breast

2 comments:

Heather said...

Thanks for the marinade suggestions, those sound delicious!

Marc said...

Glad you liked them.
Here's another one of my favorites.
Olive oil, garlic, lemon juice, tamari (soy) sauce, and a some dark rum.
Enjoy. and thanks for the continued support Heather.

Marc