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Oldenberg's Tuscan chicken




Source of Recipe


Master Chef Don Easley


Recipe Introduction


Makes 1 serving.
Makes about 1 3/4 cups marinade.


Recipe Link: http://MasterCheDonEasley.thevillage.com

List of Ingredients




1 10-ounce skinless, boneless whole marinated chicken breast (marinade recipe follows)
2 tablespoons herb butter (see note)
1/4 cup sun-dried tomatoes, chopped
1 ounce goat cheese
1/4 cup loose-packed chopped basil

Marinade:
1 cup vegetable oil
1/2 cup OPB beer (Oldenberg brand)
1/4 cup white vinegar
1 1/2 teaspoons salt
3/4 teaspoon pepper
1 1/8 teaspoons sugar
3/4 teaspoon chopped onion

Herb Butter:
2 tablespoons butter
1/8 teaspoon each of thyme, basil and oregano.


Recipe



Grill marinated chicken breast* until done (internal temperature should register 170 degrees on insta-read thermometer).
Place cooked chicken on serving plate.
Top with herb butter, sun-dried tomatoes, goat cheese and
fresh chopped basil.
Serve immediately.

Marinade:
Place all ingredients in a bowl and stir to combine.
*Add chicken and marinate at least 24 hours.

Herbed Butter:
Whip ingredients together with mixer