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LEMON-HONEY CHICKEN BREASTS
3 Tbsp. fresh lemon juice 1 tsp. soy sauce
1 Tbsp. honey 1/4 tsp. ground ginger
1 Tbsp. vegetable oil 4 skinless, boneless chicken breast halves
In a bowl, combine lemon juice, honey, oil, soy sauce and ginger.
Coat chicken breasts with mixture and let stand for 10 minutes.
Remove the chicken from the marinade, reserving the marinade.
Grill the chicken turning once and brushing with the reserved marinade
until cooked through.
Y
IELD
: 4 S
ERVINGS
GRILLED CHICKEN CAESAR SALAD
3 garlic cloves 3 Tbsp. fresh lemon juice
3 Tbsp. olive oil 6 to 8 anchovy fillets
1 tsp. grated lemon zest 2 Tbsp. mayonnaise
1/2 tsp. salt 8 cups Romaine lettuce,
1/2 tsp. black pepper torn into bite-size pieces
12 slices French bread 1/4 cup grated Parmesan cheese
3/4 lb. skinless, boneless
chicken breast halves
Mince 1 of the garlic cloves. In a bowl, mix together the minced garlic, 1 Tbsp. of the olive
oil, lemon zest, 1/4 tsp. of the salt and 1/4 tsp. of the pepper. Lightly brush 1 side of each
bread slice with the oil mixture. Put the chicken on a plate and rub the remaining oil
mixture over both sides. Set aside.
In an OSTER
®
Food Processor, combine the lemon juice, anchovies, mayonnaise and the
remaining oil, salt and pepper. With the machine running, drop the remaining garlic cloves
through the feed tube and process until puréed. Scrape the dressing into a large salad bowl.
Grill the chicken, turning once or until cooked through. Transfer to a clean plate.
Grill the bread for 1 minute on each side or until toasted.
Mix the chicken juices that have collected on the plate into the dressing. Cut the chicken
on an angle into thin strips. Add the Romaine and Parmesan to the dressing and toss to
coat. Add the toast and chicken, toss again and serve.
Y
IELD
: 4 S
ERVINGS
9