This recipe is what my lovely wife cooked up for us last night. Although the reviews were mixed I thought it was extremely tasty. The jasmine rice was just the prefect combo with this warm dish. It very much reminded me of Indian food. If you want less spice/warmth cut down the Worcestershire sauce. Also reserve some lemons to squeeze over the dish as your eating. It really contrasts beautifully with the warm chicken and sauce.
- 5 (4 ounce) skinless, boneless chicken breast halves - cut into 1 inch strips
- 1/4 teaspoon ground black pepper
- 3 tablespoons grated Parmesan cheese
- 1 tablespoon dried parsley
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1 teaspoon dried oregano
- 3 tablespoons lemon juice
- 3 tablespoons Worcestershire sauce
- 1/4 cup white wine
- 2 cups cooked Jasmine Rice
- Combine chicken with ground pepper, cheese, parsley, garlic, salt, oregano, lemon juice, Worcestershire sauce and wine in a shallow bowl. Marinate in the refrigerator for several hours (overnight is best).
- Preheat broiler. Remove chicken from marinade (save marinade) and place in a shallow pan. Broil 8 inches from heat, turning once, until chicken is no longer pink inside (about 15 minutes).
- In a small saucepan, bring marinade to a boil. Pour over chicken, toss and serve over rice. Yummy!
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