|
Recipes for Butcher's Choice of Atlanta, Inc. Cg - Lemon Pepper Breast Fillets
Recipe Quick Links:
Grilled Lemon Pepper Chicken Breasts with Thyme Gremolata
Lemon Pepper Chicken with Rosemary New Potatoes
Skewed Lemon Pepper Chicken
| Grilled Lemon Pepper Chicken Breasts with Thyme Gremolata |
Prep. Time: 10-20 min.
Cook-Refridgerage Time: 4-8 min.
Serving Size: 4-6 servings |
Can be used with:
Cg - Lemon Pepper Breast Fillets |
|
Ingredients:
4 Butcher's Choice of Atlanta, Inc. Lemon Pepper Breast Fillets
For gremolata:
1 tablespoon fresh thyme leaves
2 large garlic cloves, minced
1 teaspoon freshly grated lemon zest
|
Garnish:
Lemon slices
Thyme sprigs |
|
Instructions:
With a rolling pin or smooth side of a meat pounder, flatten chicken 1/4-inch thick between sheets of plastic wrap.
Prepare grill.
Make gremolata: In a small bowl stir together gremolata ingredients.
Grill chicken on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 2 minutes on each side.
Serve chicken sprinkled with gremolata and garnished with lemon and thyme.
|
↑ Return to Top of Page ↑
| Lemon Pepper Chicken with Rosemary New Potatoes |
Prep. Time: 10-20 min.
Cook-Refridgerage Time: 30-40 min.
Serving Size: 4-6 servings |
Can be used with:
Cg - Lemon Pepper Breast Fillets |
|
Ingredients:
4 Butcher's Choice of Atlanta, Inc. Lemon Pepper Breast Fillets
8 new potatoes, quartered and blanched
1/8 cup extra virgin olive oil
1/4 cup chopped rosemary
|
Salt and pepper
4 fresh rosemary sprigs
Essence of Emeril Creole Seasoning |
|
Instructions:
Preheat the grill.
Preheat the oven to 400 degrees.
Place the chicken on the grill and grill for 10 to 15 minutes on each side or until cooked through.
In a mixing bowl, toss the potatoes with the olive oil, fresh rosemary, salt, and pepper. Roast in the oven for 10 to 12 minutes or until the potatoes are golden.
Place the potatoes on the platter. Lay the chicken against the potatoes. Garnish with rosemary sprigs and Essence of Emeril Creaole Seasoning. |
↑ Return to Top of Page ↑
| Skewed Lemon Pepper Chicken |
Prep. Time: 5 min.
Cook-Refridgerage Time: 6-8 min.
Serving Size: 4-6 servings |
Can be used with:
Cg - Lemon Pepper Breast Fillets |
|
Ingredients:
4 Butcher's Choice of Atlanta, Inc. Lemon Pepper Breast Fillets
20 (6-inch) bamboo party skewers
1/4 cup extra-virgin olive oil, eyeball it |
|
|
Instructions:
Heat the grill over medium high heat. Skewer chicken. Coat chicken fillets with olive oil. Cook in a very hot grill. Chicken tenders will cook 3 minutes on each side. Transfer to a serving platter.
Serve with wild rice, Texas toast, and tossed leafy greens salad.
|
↑ Return to Top of Page ↑
. |
