Italian recipes
Lemon and garlic chicken
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70 min
Serves 4
Italian
Ingredients
- 4 chicken breasts 4 chicken breasts
- For the marinade For the marinade
- Juice of 1 lemon Juice of 1 lemon
- 1 1/2 tbsp lemon zest 22 ml lemon zest
- 1/2 cup soy sauce 120 ml soy sauce
- 2 tsp brown sugar 9.9 ml brown sugar
- 1 tbsp minced garlic 15 ml minced garlic
- 3 tbsp chopped parsley 44 ml chopped parsley
- 1/2 tsp salt 2.5 ml salt
- 1/8 tsp black pepper 0.6 ml black pepper
- For the tomato sauce For the tomato sauce
- 1 lb whole plum tomatoes 455 g whole plum tomatoes
- 2 tbsp chopped sun-dried tomatoes 30 ml chopped sun-dried tomatoes
- 1 tsp sugar 4.9 ml sugar
- 1/4 cup water 60 ml water
- 3 tbsp Parmesan cheese 44 ml Parmesan cheese
- Salt and pepper to taste Salt and pepper to taste
- 1 tbsp finely chopped fresh basil 15 ml finely chopped fresh basil
Method
Marinade and grill the chicken
Combine the marinade ingredients in a large bowl, add the chicken, toss well, cover with plastic wrap and marinade in the refrigerator for at least one hour.
Prepare the tomato sauce
Grill the tomatoes in high oven until their skins blister. Remove from the oven and set aside to cool. Add roasted tomatoes, sun-dried tomatoes, sugar, water, Parmesan cheese, salt and pepper in a blender and process until smooth. Add the chopped basil and stir.
Finish the dish
Grill the marinaded chicken over charcoal (you can optionally broil) for 3 to 4 minutes per side or until cooked through.
Serve the chicken with the tomato sauce and freshly cooked pasta or polenta.
Combine the marinade ingredients in a large bowl, add the chicken, toss well, cover with plastic wrap and marinade in the refrigerator for at least one hour.
Prepare the tomato sauce
Grill the tomatoes in high oven until their skins blister. Remove from the oven and set aside to cool. Add roasted tomatoes, sun-dried tomatoes, sugar, water, Parmesan cheese, salt and pepper in a blender and process until smooth. Add the chopped basil and stir.
Finish the dish
Grill the marinaded chicken over charcoal (you can optionally broil) for 3 to 4 minutes per side or until cooked through.
Serve the chicken with the tomato sauce and freshly cooked pasta or polenta.
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