This is a healthy, and extremely flavorful way to dress up boneless skinless chicken breasts. Adding just a small amount of butter on top, and using grated parmesan for a garnish, keeps the fat and calories down.
Don’t skip the anchovy paste. It may seem like a weird ingredient, but it adds a lot of flavor. Also, don’t be alarmed, the lemon juice will appear to “cook the chicken a bit, turning it white in the marinating bag."
Recipe courtesy of Jackie Alpers
|2 boneless, skinless chicken breasts||1 clove garlic, sliced thin|
|1/4 cup red wine vinegar||3 tablespoons chopped sun-dried tomatoes, divided|
|2 tablespoons olive oil||1 teaspoon onion flakes|
|juice from one small lemon||1-2 teaspoons crushed red pepper flakes|
|1 tablespoon dried oregano||1 teaspoon fennel seeds|
|1 tablespoon coarse ground salt||2 small pats butter (approximately 1 teaspoon each)|
|1 teaspoon anchovy paste||1 tablespoon grated Parmesan cheese|
|1 teaspoon Italian seasoning|
Place the chicken breasts between two pieces of plastic wrap and pound to about 1/2 inch thickness with a mallet, then put them in a resealable plastic bag with all of the marinade ingredients, using only 2 of the 3 tablespoons sun-dried tomatoes. Refrigerate for at least 4-6 hours.
Grill over medium until cooked throughout, about 5 minutes on each side.
To serve, top each chicken breast with a small pat of butter and sprinkle with remaining tablespoon of chopped sun-dried tomatoes and parmesan cheese.
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