Recipe: A New Version of Grilled Chicken Breast

Epicurean Exploits - Food and Recipes
1

2 Skinless Boneless Chicken Breasts
Herb Infused Olive Oil
Meyer Lemon Juice (from Herb Lamb Vineyard)
Salt
Telicherry Pepper
Fresh Basil
Buffalo Mozzarella
Heirloom Tomato (I had a large yellow sourced from Caymus that Central Market had)

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  1. Pound the chicken breasts with a mallet.
  2. In a quart ZipLoc bag, combine olive oil and lemon juice. I just winged it, so have no accurate measurements. Shake well to combine and then put in chicken breasts. Squeeze as much air out as possible and then fondle the breasts to make sure all sides come into contact with marinade. Place in ice box for a couple of hours.
  3. Remove chicken from fridge and bag. Dry off as best possible with paper towel and set aside. Season with S&P.
  4. Get your grilling rig up to steam. I had oak hardwood on the Weber Kettle in a two zone arrangement.
  5. As you allow the grill to come up to temp, get a good bunch of basil and remove the leaves, keeping whole. Also, slice up enough mozzarella to cover chicken as well as slicing the tomoato. I had 4 pieces of cheese and two thick slices of tomato planned per breast.
  6. When your grill is ready, grill the chicken accordingly.
  7. When almost done, place the breast on the indirect side to finish cooking. Place basil on the breast, followed by the mozz and finally the tomato. Season with salt and place the lid on to allow the cheese to melt.
  8. Remove and serve. I made a side of haricot vert that had some finely chopped garlic, S&P and a splash of the Meyer Lemon juice to brighten things up.

Extremely tasty on a 100+ deg day.

2

then fondle the breasts

Pervert

What did you feed the dog?

3

Had to send the dog back.
She turned out to be a serious digger…wanted to get the dog/cats next door something fierce.

4

Does this recipe hinge on lemons from the Herb Lamb vineyard? What if I can only get them from To-Kalon? How does that terroir change the taste of the recipe?

5

They MUST be Meyer Lemons, and they absolutely HAVE to be from Herb Lamb Vineyard. Anything else, and you are talking 2nd Growth and less.

6

damnit, someone get me Jennifer’s email address.

but in all seriousness: what herb are you using for the olive oil?

7

I bring EVOO from Costco up to 225 deg F and hit it with:

Dried Lemon Peel
Telicherry Pepper
Red Chile Flakes
Dried Rosemary
Dried Thyme
Dried Oregano

Let it steep and come to room temp. I keep everyting in the oil and just shake the bottle when I need to use.

8

how long does the oil typically hold for without losing the outside flavors?

9

I usually go through a liter every six to eight weeks, and I see no loss of flavours.