A Favorite Recipe
Since we're still waiting for Truman to make his grand entrance, I'm spending my days reading, resting, and baking. Last night, I made one of Craig's favorite dinners and it's so yummy that I wanted to share it with you, too.
The marinade recipe originated from Cooking Light magazine's July/August 2003 issue and was submitted by Catherine Allan of Twin Falls, ID (what a BRILLIANT woman, I must say). The Chicken Primavera is from the same issue, but was submitted by Lisa Dato of Franklin Park, IL.
Step 1: You start by marinading the chicken.
Grilled Sesame Chicken Marinade
1 cup olive or vegetable oil
1 cup white grape juice
1 cup soy sauce
1 cup chopped green onions
1/3 cup sesame seeds, toasted
2 tablespoons ground mustard
1 1/2 teaspoons ground ginger or 2 tablespoons grated fresh gingerroot
2 teaspoons pepper
8 garlic cloves, minced
12 boneless skinless chicken breast halves (you can marinade fewer, but the marinade works well for up to 12 breasts)
In a large resealable plastic bag, combine the first nine ingredients. Remove 1/2 cup for basting; cover and refrigerate. Add chicken to the bag; seal and turn to coat. Refrigerate for 6-8 hours.
Drain and discard marinade from the chicken. Grill, covered, over medium heat for 6 minutes. Turn and cook 6-8 minutes longer or until meat juices run clear, basting occasionally with the reserved marinade.
(We either have Craig grill the breasts up on the grill or toss them on the George Foreman for 5 minutes).
Step 2: Preparing the main course.
1 cup julienned sweet red pepper
1 cup sliced fresh mushrooms
1/3 cup chopped green onions
3 garlic cloves, minced (I use the stuff from the jar, I think it's easier than messing with the actual cloves)
1/4 cup butter or margarine
2 cups whipping cream
1 teaspoon dried basil (or you can use fresh basil, about 2 tablespoons)
2 grilled boneless skinless chicken breast halves, thinly sliced
1/2 teaspoon salt
Hot cooked angel hair pasta
Note: I often add more vegetables and chicken. You can adjust to suit your own tastes.
In a large skillet, saute the red pepper, mushrooms, onions and garlic in butter. Add the cream, basil, chicken and salt; cook and stir until slightly thickened. Serve over pasta.
Yield: 4 servings.