November 02, 2016
Dinner, Lunch, Main Dish,
Poultry, Chicken, French, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Grilling (Outdoor), Gluten-Free, High Protein, Kosher, Low Calorie, Low Carbohydrate, No Eggs, Make it from scratch, Herbs, Boneless Pieces, Kosher Meat more
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"These take no time to make because the chicken is so thin. Be careful not to cook too long or they will dry out. Prep time includes 8 hours chill or marinating time."
Combine the first 10 ingredients; stir well.
Place chicken between 2 sheets of wax paper. Flatte to 1/4 inch thickness, using a meat mallet or rolling pin.
Rub herb mixture on chicken; place in a 13 x 9 x 2 inch dish. Cover; chill 8 hours.
Sprinkle chicken with salt and pepper. Grill over medium coals for 2 minutes on each side or until done. Garnish if desired, with lemon wedges.
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This is the kind of food I really enjoy very much!
The winter is approaching and I was lucky that I could find all the herbs (except the thyme) in my garden. The marjoram is drying and I will see this only next spring again, but I found some more protected sprigs which I could use.
The long marinating enhanced the herbs flavor and gave the dish the last warm rays of the season.I realized that I forgot the lemon wedges, but is was so tasty that I did not miss these! Thanks a lot for this great recipe.