There are so many ways to enhance boneless chicken breasts. and this recipe makes a main course that's special enough for company. Best of all these stuffed chicken breasts can be prepared in the morning, refrigerate until ready to BBQ. Serves 6-8

8 boneless chicken breasts 8
1/4 cup minced parsley 50 mL
l/4 cup finely chopped shallots 50 mL
salt and freshly ground pepper
16 slices bacon 16 mL
2 tbsp dry sherry 25 mL
2 tbsp cornstarch 25 mL
1 onion minced 1
3/4 cup fresh lemon juice 175 mL
grated rind of 1 lemon
3 tbsp light soya sauce 50 mL
2 tbsp white wine vinegar 25 mL
2 tbsp liquid honey 25 mL
1 tbsp dijon mustard 15 mL
1 tbsp minced fresh gingerroot 15 mL
2 cloves garlic minced 2
salt and freshly ground pepper

MARINADE In shallow dish just large enough to hold chicken in single layer, combine onion, lemon juice, rind, soya sauce, vinegar, honey, ginger, mustard, garlic and salt and pepper to taste. Add chicken and spoon marinade over. Marinate in refrigerator at least 2 hours. Just before barbecuing, drain chicken, reserving marinade. Pat dry and place between two pieces of saran wrap and pound flat.
ASSEMBLE Combine parsley, shallots, salt and pepper. Spoon about 2 tsp. of mixture onto each chicken breast and roll up. Wrap 2 slices of bacon around each breast and secure with small skewers. Pour marinade into saucepan and bring to boil. Combine sherry and cornstarch and stir into marinate. Set pan on edge of grill.
Grill chicken about 7-8 minutes on each side, brushing once or twice with marinade.

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