cherry chicken photo

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“Chick-Brick” Marinated in Goat Milk & Herbs

4 boneless, skinless
chicken breast halves
marinade ingredients, below
2 tsp olive oil, divided

Pacific Rim Chicken Marinade:
1 cup whole goat milk
2 tbsp chopped fresh cilantro leaves
1 tbsp finely grated Parmesan cheese
2 cloves garlic, minced
2 tsp grated fresh ginger
1/4 tsp ground black pepper

1. Place chicken breasts in a resealable plastic bag and add marinade
ingredients. Seal bag, forcing air out, and place in refrigerator. Marinate
2-4 hours, turning several times to coat chicken evenly.

2. Wrap two clean patio bricks in foil.

3. Place a griddle or skillet over medium heat and brush with 1 tsp olive
oil. Remove chicken from marinade (dispose of leftover marinade) and
place two breast halves in hot pan. Place a brick on each breast half
and cook 4-6 minutes. Remove bricks, turn chicken and replace bricks
on top of chicken. Cook an additional 4-6 minutes or until chicken is
done. Keep warm and repeat process with remaining chicken pieces and olive oil.

Serves 4. Analysis per serving: 184 calories, 29g protein, 6g fat (2g saturated),
3g carbohydrate, 100 mg sodium

Reprinted with permission of Meyenberg Goat Milk Products (http://meyenberg.com)

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