TUSCAN GRAIN BOWL WITH GRILLED CHICKEN AND BROCCOLINI
Cook time is flexible should you use leftover grilled chicken. Overlap roasting the broccolini and cooking the farro. A creative bowl recipe from Fine Cooking.
Provided by gailanng
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Put the chopped basil, parsley, and pine nuts in a small food processor or mortar, and pulse or grind with a pestle until well combined. Add the olive oil and pulse to incorporate, adding more oil to thin, if needed. Season to taste with salt and pepper.
- Mound the farro in a large bowl. Arrange the chicken, Broccolini, escarole (or escarole substitute) and tomatoes on top. Drizzle with the balsamic glaze and pesto, garnish with the garlic and basil leave.
Nutrition Facts : Calories 144.1, Fat 12.3, SaturatedFat 1.9, Cholesterol 18.1, Sodium 21.9, Carbohydrate 2, Fiber 0.7, Sugar 0.5, Protein 7
GRILLED TUSCAN CHICKEN
Provided by Food Network
Time 4h15m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the grill to medium-high heat.
- Add the chopped rosemary, olive oil, lemon juice, salt, and pepper to a large resealable plastic bag.
- Using kitchen shears, cut down both sides of the chicken's backbone and remove the backbone.
- Oil the grill grates, remove the chicken from the marinade and place the chickens skin-side down on the hot grill rack.
- Place 2 foil-covered bricks on top of the chicken to weigh it down. Grill 20 minutes, then remove the bricks and flip. Continue cooking for 15 to 20 minutes longer, or until the internal temperature reaches 165 degrees F. Let the chicken rest for 5 minutes before carving.
- Serve the chicken on a bed of arugula with lemon slices.
TUSCAN GRAIN BOWL WITH GRILLED CHICKEN AND BROCCOLINI RECIPE - (4/5)
Provided by Golfwidow7
Number Of Ingredients 13
Steps:
- Put the chopped basil, parsley, and pine nuts in a small food processor or mortar, and pulse or grind with a pestle until well combined. Add the olive oil and pulse to incorporate, adding more oil to thin, if needed. Season to taste with salt and pepper. Mound the farro in a large bowl. Arrange the chicken, Broccolini, escarole, and tomatoes on top. Drizzle with the balsamic glaze and pesto, garnish with the garlic and basil leaves, and serve.
TUSCAN GRILLED CHICKEN
Make and share this Tuscan Grilled Chicken recipe from Food.com.
Provided by Shawn C
Categories Chicken Breast
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix Lea & Perrins chicken marinade, lemon juice, olive oil, salt, sun-dried tomato, garlic, and basil leaves into a bowl.
- Place chicken in a zipper type plastic bag.
- Pour marinade over chicken.
- Remove as much air as possible.
- Let sit in marinade for 3 hours, or even overnight in the refrigerator.
- Remove chicken from marinade.
- Place on a grill heated to medium heat.
- Pour a little of the bag marinade on each chicken piece; discard the rest.
- Grill until done.
Nutrition Facts : Calories 199.2, Fat 9.9, SaturatedFat 1.6, Cholesterol 75.5, Sodium 735.9, Carbohydrate 1.2, Fiber 0.1, Sugar 0.5, Protein 25.3
IGOR'S TUSCAN GRILLED CHICKEN
Provided by Molly O'Neill
Categories dinner, main course
Time 1h
Yield Four servings
Number Of Ingredients 7
Steps:
- In a stainless-steel or ceramic bowl, combine the crushed garlic, rosemary, lime juice, olive oil, salt and pepper. Place the chicken in the mixture, making sure that it is well covered with the mariande. Cover the bowl and refrigerate overnight.
- Preheat the oven to 400 degress, or if using a grill, light the coals.
- Place a cast-iron skillet over high heat until it smokes. Remove the chicken from the marinade, pat it dry with paper towels and reserve the marinade. Place the chicken, skin side down, in the hot pan. Press a weight on the bird and sear for 5 minutes. Remove the pan from heat; remove weight.
- If using the oven, roast the chicken, still in the skillet and skin side down, for 15 minutes, basting twice with the excess marinade. Turn over, rebaste and roast an additional 20 minutes.
- If using a grill, sear the chicken on the top of the stove as above. Remove from the skillet and place on a grill very close to the white coals, skin side down, for 20 minutes. Turn over, cover the grill and continue cooking for 20 to 30 minutes, or until the thigh juices run clear when pricked with a fork. Baste the chicken frequently with the extra marinade.
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