Today my husband and I kept talking about our time in Italy which led me longing to return. Not possible right now, so I implemented plan B, bring a little Tuscan love to our evening. The girls love this and it's always a big hit with my husband.
Tuscan Lemon Chicken: Mix in a medium bowl, zest of one lemon, use all juice of the lemon, 4 garlic cloves chopped, 1/4 c. EVOO, S & P, italian seasonings fresh is better but you can use dried McCormick's Italian Seasoning combination rosemary, thyme......, sage, oregano, basil and marjoram. Pour into a large zip lock baggie, add 4 chicken breasts that you have washed, dried and rubbed with s & p, massage around in baggie to coat, place in refridgerator and marinate at least one hour. I leave mine in all day while at beach. Grill it on bbq when ready for dinner.
I pair this dish with Grilled Panzanella Salad: Julienne slice day old bread, I use baguette, brush both sides with evoo, grill on bbq with red, yellow bell peppers halved and red onions sliced. Next, cube up a large red and yellow tomato, rough chop an english cucumb
er ( I spoon out the seeds), rough chop 10 fresh basil leaves, 3 tbsp. Capers, s & p. Make the vinegerette to toss this all together: chop 1 garlic clove, 1/2 tsp dijon mustard, 2 tbsp champayne vinegar, 1/4 c evoo, s & p. whisk it all together in large glass bowl. Note: lightly drizzle olive oil on bread prior to tossing with vinegerette.
er ( I spoon out the seeds), rough chop 10 fresh basil leaves, 3 tbsp. Capers, s & p. Make the vinegerette to toss this all together: chop 1 garlic clove, 1/2 tsp dijon mustard, 2 tbsp champayne vinegar, 1/4 c evoo, s & p. whisk it all together in large glass bowl. Note: lightly drizzle olive oil on bread prior to tossing with vinegerette.This meal is nice with a Sangiovese wine. Cheers!
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