Publicité
RECIPES
MUSTARD LEMON CHICKEN BREASTS
2 Tbsp. mustard
2 Tbsp. balsamic vinegar
3 Tbsp. lemon juice
2 cloves garlic, minced
1 tsp. paprika
4-6 oz. chicken breasts halved with the skin taken off
1. Mix first 5 ingredients.
2. Add chicken breast and let it marinate for at least
refrigerator.
3. Preheat the Grill.
4. Place marinated chicken on Grill and close Lid. Let cook for 8 - 9
minutes.
5. Remove and serve.
6. Yield: Serves 4
SOLE WITH TOMATOES
2 tsp. olive oil
2 small onions, diced
2 cloves garlic, minced
2 small tomatoes, chopped
2 Tbsp. fresh basil or
1 Tbsp. fresh parsley, chopped
1 Tbsp. ground pepper
1 Tbsp. lemon juice
1 lb. fillet of sole (or any white fish fillet)
1. Preheat the Grill.
2. Sauté the onion and garlic in oil for 2 minutes, stirring occasionally.
3. Add the tomato, half of the herbs and a few grinds of pepper. Lay
the fish on top, add the lemon juice and remaining herbs.
4. Cover and let cook for 5 - 6 minutes.
5. Lift the fish and the vegetables onto a plate. If any juices have
dripped into the Drip Tray, use as a sauce to pour on top of the fillet.
6. Serve with fresh bread or rice.
7. Yield: Serves 3 - 4
1
⁄
tsp. dried, chopped
2
14
1
⁄
hour in the
2
Publicité
