Thread: Grilled chicken breast

that sounds just devine, Lee
"Cheryl" <[email protected]> wrote in message
news:4de1b432$0$26778$[email protected]..
> Tonight I grilled a marinated chicken breast. Before the chicken, I
> sliced a potato and drizzled on some olive oil, added some salt and fresh
> ground pepper, wrapped it in a couple of sheets of foil to make a pouch,
> and grilled that for about a half hour before putting on the chicken.
>
> The chicken marinated in garlic powder, onion powder, dried rosemary that
> I crushed with the mortar and pestle, fresh ground pepper, a little salt
> and some olive oil.
>
> The chicken was cooked for 10 minutes per side (a thick breast) and turned
> out so moist and cut like warm butter. When I took it off the grill I
> waited a few minutes, then sliced into it to make sure it was cooked
> through. There was the slightest tinge of pink, but another 5 minutes
> while I steamed some broccoli and it finished cooking with the residual
> heat.
>
> Delicious!

On 5/29/2011 8:34 PM, Omelet wrote:
> Wow that sounds awesome! I wonder if I could do pouch packs like that
> in the toaster/convection oven?
>
> Was it a split breast or boneless/skinless?

BS Breast. I learned that here.

Next time the pouch will have onions. I just ordered a grill basket to
do veggies and shrimp.

In article <4de2f99d$0$14528$[email protected]>,
Cheryl <[email protected]> wrote:

> On 5/29/2011 8:34 PM, Omelet wrote:
> > Wow that sounds awesome! I wonder if I could do pouch packs like that
> > in the toaster/convection oven?
> >
> > Was it a split breast or boneless/skinless?
>
> BS Breast. I learned that here.
>
> Next time the pouch will have onions. I just ordered a grill basket to
> do veggies and shrimp.

Thanks! :-)
--
Peace, Om
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