Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Grilled Chicken Breasts with Feta and Pine Nut Relish

    Lobo
    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Grilled Chicken Breasts with Feta and Pine Nut Relish Empty Grilled Chicken Breasts with Feta and Pine Nut Relish

    Post by Lobo Thu 04 Aug 2016, 2:19 pm

    Grilled Chicken Breasts with Feta and Pine Nut Relish Img8l
    Grilled Chicken Breasts with Feta and Pine Nut Relish
    Grilled Chicken Breasts with Feta and Pine Nut Relish Rating


    Prep Time: 20 minutes
    Cook Time: 12 minutes
    Servings: 4
    To ensure the cheese relish melts slightly, warm it to room temperature before using it to top hot-off-the-grill chicken. Try this relish on baked potatoes, as an omelet filling or over grilled asparagus and portobello mushrooms.


    Ingredients:


    • 6 small boneless, skin-on chicken breast halves, about 2 1/2 lb. (1.25 kg) total
    • 5 Tbs. (3 fl. oz./80 ml) olive oil
    • 2 tsp. chopped fresh oregano
    • Grated zest and juice of 1 lemon
    • Kosher salt and freshly ground pepper
    • 1 1/4 cups (6 1/2 oz./200 g) crumbled feta cheese
    • 5 Tbs. (1 1/2 oz./45 g) pine nuts, toasted
    • 3 green onions, white and tender green parts only, chopped
    • 2 Tbs. dried currants

    Directions:

    Prepare a medium-hot fire in a grill. Brush the grill rack clean and coat with cooking spray.

    In a large, nonreactive bowl, toss the chicken with 2 Tbs. of the olive oil, 1 tsp. of the oregano and the lemon juice. Season well with salt and pepper. Let stand at room temperature for 10 minutes.

    In a small bowl, toss together the feta, pine nuts, green onions, currants, the remaining 1 tsp. oregano and the lemon zest. Stir in the remaining 3 Tbs. olive oil and season with salt and pepper. Let stand at room temperature while you grill the chicken.

    Arrange the chicken, skin side down, directly over the heat. Close the lid on the grill and cook, turning once, until the chicken is opaque throughout, about 6 minutes per side.

    Transfer the chicken breasts to a cutting board and cut each across the grain and on the diagonal into 3/4-inch (2-cm) slices. While the chicken is still piping hot, top each chicken breast with a generous serving of the relish and serve immediately on a platter or the cutting board. Serves 4.

    Adapted from Williams-Sonoma Chicken Night, by Kate McMillan (Weldon Owen, 2014)
    • Back to top
      Current date/time is Sun 17 Nov 2024, 1:48 am