Try this Grilled Chicken with Sun-Dried Tomato Paste recipe, or contribute your own.
Suggest a better description1. Soften the dry-packed sun-dried tomatoes in boiling water for at least 15 minutes. Drain well. 2. Mince the garlic in a food processor fitted with a steel blade. Add the drained tomatoes and the rest of the ingredients for the paste and process until pureed and the consistency of a thick paste. Reserve 2 tablespoons. 3. Place the chicken breasts in large, shallow, nonaluminum dish and coat evenly with the paste. Make sure to put some under the skin. Refrigerate 2 to 8 hours, turning several times to make sure the marinade is adhering to the chicken. (The longer it marinates, the spicier it will be.) 4. In a food processor fitted with a steel blade process the butter with the reserved tomato paste until well blended. Place on a sheet of wax paper and roll up into a cylinder. Refrigearte for at least 4 hours or until read to use. It should become very firm. 5. Prepare the barbecue for medium-heat grilling. Grill the chicken 3 inches from the flame for 7 to 10 minutes per side basting with a slice of the butter mixture on each side. 6. Arrange the chicken on individual plates and top each piece with a thin slice of the butter. Advance Preparation: This may be prepared 8 hrs in advance through step 4 and refrigerated. As a light entree: make 8 to 12 salads of chicken, sauteed zucchini and arugula. THE TASTE OF SUMMER; (1988) diane Rossen Worthington (Bantam). McRecipe: About 260 cals, 12g fat, 41% cff. Posted on Kitchen Path (http://wizard.ucr.edu/~phanneman) 1997 Recipe by: The Taste of Summer; Diane Rossen Worthington Posted to MC-Recipe Digest V1 #1069 by KitPATh
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Serving Size: 1 Serving (156g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 17 | ||
Calories from Fat: 11 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 114.3mg | 4 % | |
Potassium 26mg | 1 % | |
Total Carbohydrate 1.3g | 0 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 0.8g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 17
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