Oldenberg's Tuscan Chicken
Source of Recipe
courierjournal
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
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.
Makes 1 serving.
Note: Herb butter is butter that has been seasoned with dried herbs, to taste. When I tested the recipe, I used 2 tablespoons butter and 1/8 teaspoon each of thyme, basil and oregano.
Marinade
1 cup vegetable oil
1/2 cup beer
1/4 cup white vinegar
1 1/2 teaspoons salt
3/4 teaspoon pepper
1 1/8 teaspoons sugar
3/4 teaspoon chopped onion
Place all ingredients in a bowl and stir to combine. Add chicken and marinate at least 24 hours.
Makes about 1 3/4 cups marinade.
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