This is a coveted recipe that I have only recently been able to get my hands on. It is THE best chicken ever. I do not lie.
1 cup vegetable oil
1/3 cup red wine vinegar
2 tablespoons dijon style mustard (Grey Poupon)
1 tablespoon salt
2 tablespoons sugar
1 1/2 teaspoons ground black pepper
3/4 teaspoon dried tarragon, crumbled
1/2 teaspoon dried hot red pepper flakes
2lb chicken breast tenderloins (pounded thin)
In a large bowl, whisk together the oil, vinegar, mustard, salt, sugar, black pepper, and tarragon together, whisking red pepper flakes in last. Add chicken, turn to coat with the marinade. Let chicken marinade, covered, chilled, overnight. Before grilling, drain and discard marinade. Grill the chicken on an oiled rack 5-6 inches from glowing coals, turning it for 15-20 minutes or until it is cooked thoroughly.
Friday, May 29, 2009
Thursday, May 7, 2009
It's been a while since I last wrote. I've been in a bit of a food rut, sticking with a lot of the old. Finally this week I decided I was started to meal plan. Every Sunday I will sit down after church and make a menu for the week. And because when making a menu you think, I don't want the same ol' same ol', I ended up with all my cookbooks scattered over the living room and this, my friends, is where I came up with this yummy dish.
This dish serves two very hungry people or three normally hungry people.
You will need:
one refridgerated pizza crust (I like Pilsbury)
plum tomatoes or those really really little ones, I used the little ones bc that's all I could find fresh
shredded/shaved parm cheese
On a greased cookie pan spread your pizza crust out as big as possible. Cut the ends into strips about 2in long. Spread ricotta cheese on the middle then layer your tomatoes and sprinkle with your cheese.Lay your strips in a braid design tucking the edges underneath. Sprinkle garlic powder on top the sprinkle more cheese.
Bake according to you pizza crust can which should be something like 425 for 11-ish minutes.
Serve with marinara dipping sauce.