This week’s Doris Project recipe was written in faded pencil on a scrap of paper, so I’m guessing that mom was served it somewhere and asked for the recipe. I’ll have to show her the paper and see if she recalls it.
The original recipe is dead simple: whisk one cup of Italian dressing together with 1/4 cup fresh lemon juice and 1/2 cup yellow mustard, then brush this on chicken whilst grilling until done.
And I could’ve done that, but…
I had just about enough of this very nice vinaigrette left over from last week’s very nice fresh spinach salad, and I figured I’d make up the rest of it with a tweak or three, here and there…
INGREDIENTS
Vinaigrette:
•1/2 cup veggie oil
•1/4 cup red wine vinegar
•1 tsp salt
•1/8 tsp dried oregano
•1/8 tsp black pepper
Marinade:
•1/4 cup lemon juice
•1/2 cup yellow mustard
•1 cup vinaigrette
•1 tbsp honey
•1/8 tsp garlic powder
Chicken:
•2 boneless, skinless chicken breasts
•Olive oil
Wrap the chicken loosely in plastic, then flatten into paillards with the smooth side of a meat mallet. Place the paillards in a plastic zipper bag and set aside.
Whisk the marinade ingredients together, then pour over the chicken in the bag.
Seal the bag, then turn and toss lightly and squeeze just a little bit of spread the marinade well around the chicken.
Place the bog on a rimmed plate (as always, to catch any leaks), then stash in the fridge for at least 90 minutes, flipping and mebbe squeezing a bit if you think to.
When ready to cook, remove the chicken paillards from the marinade and toss whatever’s left in the bag.
Heat your grill (it was just me at home that evening, so I just used the kitchen grill) and brush the grates with a bit of olive oil.
Add the paillards, grill for six minutes, then flip and continue to grill for another five minutes, or until the chicken is cooked through.
I had mine, sliced into strips, with some of our new favorite coleslaw recipe on the side and it was very, very good.
Seriously, you should try this – the ingredients are simple, and, if you make the vinaigrette, you have a sugar-free, but very tasty, marinade or, if you want to try it that way, grilling sauce.
You might could use the grilled chicken as the star of one, fine chicken sammich.
Just a thought…