I made this grilled chicken dish last night and loved its simplicity and great flavors. The inspiring recipe from Cooking Light's July 2005 issue calls for fresh herbs and a homemade salsa but who has the time for that? If you do have fresh herbs, simply double the amount called for. If you don't have the rosemary or thyme you can always substitute sage or a similar spice.
MARINADE:
- 2 tbsp fresh lemon juice
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1 tbsp dijon mustard
- 1/2 tbsp dried oregano
- 1/2 tsp dried rosemary
- 1/2 tsp dried basil
- 1/2 tsp garlic powder
- 1/4 tsp dried thyme
- 1/2 tsp fresh ground black pepper
- 1/4 tsp salt
Mix marinade ingredients together in a large ziploc bag. Rinse 4 boneless, skinless chicken breasts and add them to the marinade. Seal and toss to coat chicken. Marinate in fridge 1 hour, turning occasionally.
Preheat grill. Remove chicken and grill 6 minutes per side or until done. Serve topped with salsa.
We served it with sauteed baby spinach and a side salad of salt and peppered tomato slices, fresh basil, goat cheese and balsamic vinegar.
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