| |
 |
Minted Chicken Breasts (with Zucchini Basil Puree)
We give this recipe in its entirety because the combination of the chicken and the
puree is visually spectacular dish, but the truth is that most of the time we make only
the chicken part.
As with most chicken meals, this one should be made in quantities to
ensure leftovers. A suggestion for those leftovers: cut the chicken breasts into thin
slices; lay slices of Gorgonzola cheese on them; and heat under a broiler.
If you are making the puree, be generous in your estimate of the required amount of salt.
| Minted Chicken Breasts |
|
| 4 cloves garlic, finely minced |
3-4 mint sprigs |
| 1/2 c. lemon juice |
salt and freshly ground pepper to taste |
| 2 c. olive oil |
4 boneless chicken breasts (2 lbs.) |
| Zucchini Basil Puree |
|
| 1 small onion, diced |
2 large zucchini, diced |
| 1/2 jalapeno pepper, seeded |
1/4 c. olive oil |
| salt to taste |
2 T. julienned basil leaves |
| Whole basil leaves, for garnish |
|
- Blend garlic, mint, lemon juice, and spices. Stir in the oil. Add chicken breasts,
and marinade in the refrigerator for at least 8 hours.
- Preheat oven to 350oF. Toss the onion, zucchini, and jalapenos with the
olive oil. Roast for approximately 20 minutes. Puree in a food processor. Add the
basil and salt.
- Remove the chicken from the marinade, and grill over hot charcoal fire, 5-8 minutes
per side.
- Presentation suggestion: Spoon the puree onto the plates. Thin slice the chicken
breasts, and fan them over the puree. Garnish with the additional basil.
4 generous servings
Source: The Washington Post, July 9, 1992
|
