Grilled Chicken With Sun-Dried Tomato Paste Recipe - Cooking Index
Grilled Chicken With Sun-Dried Tomato Paste Recipe - Cooking Index
| 3/4 cup | 46g / 1.6oz | Dried tomatoes - dry packed |
| 4 cups | 948ml | Garlic cloves (medium) |
| 1 teaspoon | 5ml | Extra virgin olive oil |
| 1 teaspoon | 5ml | Crushed red pepper |
| 2 tablespoons | 30ml | Dijon mustard |
| 2 tablespoons | 30ml | Balsamic vinegar |
| 1/4 teaspoon | 1.3ml | Salt - to taste |
| 1/8 teaspoon | 0.6ml | Black pepper - to taste |
| *** | ||
| 30 oz | 852g | Chicken breasts - boned, (6 fillets) |
| Trimmed and flattened | ||
| 4 tablespoons | 60ml | Unsalted butter - at room temperature |
1. Soften the dry-packed sun-dried tomatoes in boiling water for at least 15 minutes. Drain well.
2. Mince the garlic in a food processor fitted with a steel blade. Add the drained tomatoes and the rest of the ingredients for the paste and process until pureed and the consistency of a thick paste. Reserve 2 tablespoons.
3. Place the chicken breasts in large, shallow, non-aluminum dish and coat evenly with the paste. Make sure to put some under the skin. Refrigerate 2 to 8 hours, turning several times to make sure the marinade is adhering to the chicken. (The longer it marinates, the spicier it will be.)
4. In a food processor fitted with a steel blade process the butter with the reserved tomato paste until well blended. Place on a sheet of wax paper and roll up into a cylinder. Refrigerate for at least 4 hours or until read to use. It should become very firm.
5. Prepare the barbecue for medium-heat grilling. Grill the chicken 3 inches from the flame for 7 to 10 minutes per side basting with a slice of the butter mixture on each side.
6. Arrange the chicken on individual plates and top each piece with a thin slice of the butter.
Advance Preparation: This may be prepared 8 hrs in advance through step 4 and refrigerated.
As a light entree: make 8 to 12 salads of chicken, sauteed zucchini and arugula.
THE TASTE OF SUMMER; (1988) diane Rossen Worthington (Bantam)
Source:
The Taste of Summer; Diane Rossen Worthington
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