Grilled Chicken Breasts Recipe

 
      Yield: 8 Servings
 
      2    garlic cloves,Sliced
    1/4 c  dry white wine
      5 t  olive oil
      1 T  finely fresh basil,Chopped
      1    or 1 1/2 ts basil,Dried
      1 T  finely fresh oregano,Chopped
      1    or 1 1/2 ts,Dried
      1    salt and pepper
      1 T  finely mint or,Chopped
      1    1 1/2 ts,Dried
      8 sm skinless,boneless chicken
      1    breast halves (about 2#)

IN LARGE SHALLOW BOWL OR BAKING DISH, COMBINE GARLIC, WINE, OLIVE OIL, HERBS AND SALT AND PEPPER. ADD CHICKEN, COATING WELL WITH MARINADE.

COVER AND REFRIGERATE 2 TO 4 HRS., TURNING OCCASIONALLY. PREPARE OUTDOOR GRILL FOR COOKING OR PREHEAT BROILER. PLACE CHICKEN ON COOKING SURFACE OF GRILL OR BROILER PAN. GRILL OR BROIL ABOUT 3 MIN. ON EACH SIDE OR UNTIL NO
LONGERPINK IN CENTER. LET STAND 3 TO 5 MIN. BEFORE SLICING. TO SERVE, CUT EACH   BREAST DIAGONALLY INTO THIN SLICES. ARRANGE ON PLATE AND GARNISH WITH LETTUCE.

Grilled Chicken Breasts In Raspberry Vinegar
 
      Yield: 6 Servings
 
      4    chicken breasts halves
    1/4 c  chicken stock
      1 T  lemon juice
      1    shallot,finely chopped
      1    black pepper
    1/2 c  raspberry (or wine vinegar)
      2 T  olive oil
      1 t  lemon peel,Grated
    1/2 t  tarragon leaves,Dried

Remove excess fat from chicken breasts; place them in sealable
plastic bag or non-aluminum bowl.  Combine remaining ingredients;
pour evenly over chicken breasts. Seal bag or cover bowl; marinate in
refrigerator 4 hours or overnight.  Turn occaisionally. Remove
chicken from marinade. Arrange in one layer in large, shallow
microwaveable dish, with thicker parts toward outer edges.  Pierce
skin in several places with sharp knife. Cover with waxed papper.
Microwave at high 4 minutes per pound. Turn over and rearrange
part-way through cooking. Transfer immediately to preheated grill,
skin side up, over low heat. Turn often for even grilling. Cook until
tender and juices run clear when chicken is pierced with fork, 10 to
20 minutes.

Grilled Chicken Breasts With Cilantro-Lime Bu
 
      Yield: 4 Servings
 
      1    cilantro-lime butter
      6 T  butter --,Softened
      1 sm lime
      1 sm shallot
      3 T  cilantro leaves --,Minced
    1/4 t  salt and pepper --,To Taste
    1/8 t  cayenne pepper
      1    chicken and marinade
      2    whole split chicken breasts
      1    with wings,skin and
      1    bones (1 1/2 pounds)
      1    salt and pepper
      1 md lime
      2 T  olive oil
  1 1/2 T  cilantro leaves

Preparation:  For the cilantro-lime butter, cream the butter. Grate
1/2 teaspoon zest and squeeze 1 1/2 teaspoons juice from the lime.
Beat zest and juice into the butter. Peel, mince, and stir in the
shallot. Stir in the cilantro, 1/4 teaspoon salt, 1/4 teaspoon
pepper, and cayenne pepper. Transfer mixture to a sheet of plastic
wrap and roll into a 1-inch log; set aside.  (Can refrigerate butter
overnight or freeze up to 1 month.) For chicken and marinade:  Remove
the top two thirds of each chicken wing, leaving the segment nearest
the breast meat attached. but off the knobby wing joints and scrape
around the bones. Sprinkle with 1 teaspoon salt and 1/2 teasoon
pepper.  Squeeze 2 tablespoons lime juice into a nonreactive baking
dish. Stir in oil and cilantro and turn to coast each side of chicken
breasts in the marinade. Set chicken aside at room temperature for 2
hours (Can cover and regrigerate overnight). Cooking: If the
cilantro-lime butter has been refrigerated, bring it to room
temperature. Heat a grill, or adjust oven rack to high position and
heat broiler. Grill or broil the chicken breasts until the juices run
clear when pierced in the thickest part of the breast, turning once,
7 to 8 minutes per side. Serving:  Transfer chicken breasts to warm
dinner plates and top each with a tablespoon of herb butter.