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French Country Grilled Chicken




Source of Recipe


the kitchen of Kathrine Olszewski, copyright 2003


List of Ingredients




½ cup salad oil

¼ cup wine vinegar

1 tsp tarragon leaves, crumbled

½ tsp thyme leaves

½ tsp lemon pepper seasoning

¼ tsp nutmeg

¼ tsp ginger

¼ tsp cloves

4 - 5 boneless skinless breasts

1½ tsp Season-all



Recipe



1. Combine oil, vinegar and spices. Pour over chicken and marinate for
several hours. 2. Drain well, saving marinade. 3. Cut chicken in to bite
size pieces. Sprinkle with Season-all. Cooking Options: A. Sauté until no
longer pink inside. B. Pour onto foil lined baking pan and place under
broiler for 5-6 minutes, until browned.

C. Skewer like kabobs and cook on grill; place about 5 to 6 inches from
coals, turn and baste frequently with marinade, until no longer pink inside.

Meal Suggestions: Serve with a chilled vegetable salad of sliced tomatoes,
sliced cucumbers, green peas and olives sprinkled with bottled spice
seasoning for tossed salads, hot French bread and butter and chilled melon
for dessert. Raw chicken can be frozen in this marinade, thaw overnight in
frig when ready to cook.