| Herb Lemon Chicken with Peppers |
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This is one of my favorite summer recipes. It requires a bit
of planning because chicken has to be marinated at least a day
in advance. If you can deal with this much planning, this
recipe is not only easy, and tastes great, but it looks
beautiful on the plate. Sides: white, brown, wild, or any other type of rice. Wine: Chenin Blank (Hogue Chenin Blank is my favorite). |
| Serves 6 |
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| Ingredients | Directions |
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3 Lb. chicken breasts with skin 8 oz. Italian dressing |
In a non-reactive container, marinade chicken in Italian dressing in the fridge for 1-2 days. |
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1 tsp salt 1/4 tsp rosemary (optional) 1/4 tsp sage (optional) 1/4 tsp thyme (optional) |
Preheat the grill to med-high or the oven to broil. Wipe off the marinade from chicken (keep the dressing for later). Season it with salt and herbs. Grill or broil for 5 minutes on each side. |
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6 red and/or yellow sweet peppers 1/2 tsp salt 1/8 tsp black pepper |
Seed the peppers and cut in half. Mix with the dressing left from chicken, and season with salt and pepper. Grill or broil for 5 minutes on each side. |
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3 Tbsp butter 3 Tbsp olive oil zest of 1 lemon juice of 1/2 lemon 3 cloves of garlic 1 Tbsp parsley 1 Tbsp dill small sauce pan |
In a small sauce pan, melt the butter, add the oil, and the rest
of ingredients, and cook on low for 5 minutes mixing occasionally. Arrange the chicken on a serving platter, pour the lemon sauce over chicken, and arrange the peppers on top. |