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Chicken right off the grill, crisp and succulent, earns a solid 10 in flavor. Prepared over this bundle of herbs, it can only be described as sheer delicacy.
6–8 dark (baby) chicken breasts
Haddar Kosher Salt, to taste
pepper, to taste
1 bunch scallions
1 head garlic, peeled and smashed (smash each clove with the side of a knife)
4 springs fresh rosemary
2 tablespoons melted margarine (use soy-free, if needed)
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
1/4 cup Baron Herzog Chenin Blanc or other white wine
Layer the herb bundle over the grates by spreading the scallions and rosemary sprigs in a single layer. Lay the smashed garlic cloves on top and then cover with the chicken breast.
Combine the baste ingredients in a small bowl. Brush the chicken with the baste and cook an additional four to five minutes until the chicken is cooked through.
Lay the herb bundle on the bottom of a platter. Top with grilled chicken.
Sprinkle chicken breasts lightly with kosher salt and pepper. Spray grill grates with cooking spray. Sear chicken for three minutes each side. Remove to a pan.
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