Provencal Grilled Chicken Breasts
If you’re looking for an alternative to the same old and boring grilled chicken breast, try out this recipe from Anna Olson.
Ingredients:
¼ cup – diced onion
1 tbsp – chopped fresh oregano
1 tsp – chopped fresh thyme
1 tsp – chopped fresh rosemary
1 tsp – chopped fresh savoury
1 tsp – fresh lavender (optional)
2 tbsp – extra virgin olive oil
1 tbsp – lemon juice
salt & pepper
4 x 6 oz – *Frenched* skin-on boneless chicken breasts
Instructions:
1) Preheat your grill on medium.
2) Purée onion, herbs, oil, lemon juice and a bit of salt and pepper in a food processor or using an immersion blender.
3) Spread the onion-herb mixture over the chicken and grill about 12 minutes on each side, rotating 90° on each side halfway through cooking and then serve.
Serves 4
* Frenched chicken breasts have the cleaned wing bone attached, and are often known as chicken supremes. You can ask your butcher to prepare this for you, or to prepare at home, run a boning knife around the middle of the drumette portion of the wing to remove excess meat (cleaning the bone).
Courtesy Anna Olson, http://annaolson.ca