What’s for Dinner
Grilled Italian Chicken
-Wolfgang Puck www.wolfgangpuck.com
This is probably the simplest recipe I know for making grilled chicken. Sometimes I think it just looks too easy to make such a delicious dish. If you haven’t much time, make the vinaigrette beforehand and keep it in the refrigerator.
4 large, boneless, skinless chicken breasts
2 medium zucchini, cut lengthwise into 1/4-inch slices
2 medium yellow squash, cut lengthwise into 1/4-inch slices
1 cup basil-garlic vinaigrette salad dressing (see recipe below)
Freshly ground black pepper
1. Place chicken breasts in a re-sealable plastic food storage bag. Pour 1/2 cup of basil-garlic vinaigrette over top. In separate bag place zucchini and yellow squash slices. Pour remaining 1/2 cup of the basil garlic vinaigrette over the vegetables. Refrigerate chicken and vegetables until ready to cook.
2. To cook: Season chicken breast and vegetables with salt and pepper. Place chicken and vegetables on grill and cook until chicken is cooked through, 8-10 minutes per side, or place meat and vegetables on broiler pan and broil in oven.
Fan grilled vegetable slices around chicken. Garnish with fresh herbs.
1/2 cup fresh basil leaves, chopped
2 tablespoons of chopped garlic
1/4 cup champagne vinegar
2 tablespoons grated Parmesan cheese
1/2 cup olive oil
Freshly ground pepper
In a blender, combine the basil, vinegar, and Parmesan cheese until the basil is pureed. With the motor running, pour the oil through the opening and blend until smooth. Season with salt and pepper to taste, pour into a small bowl, and set aside. Whisk before using.