Ingredients: |
Ingredients: 1/2 c. olive oil 4 cloves garlic, halved 1 c. dried tomatoes in oil, drained well 4 8" long woody sprigs fresh rosemary or bamboo skewers, soaked at least 30 min. in water 2 T. fresh rosemary, chopped (or 2 t. dried) 4 large, skinless, boneless chicken breast halves 10 c. torn romaine lettuce leaves 2 T. grated Parmesan cheese 1 loaf Italian bread A really good Caesar Salad Dressing
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Directions: |
Directions:* In small saucepan, heat oil over med. heat. Add garlic and cook until golden, about 1 minute. Remove from heat; transfer garlic to food processor fitted with chopping blade. Set pan aside with garlic flavored oil. * Add dried tomatoes to garlic and process until smooth paste forms, stopping occasionally to scrape down side of container with rubber spatula; set tomato mixture aside. * To make breast an even thickness, cut from thinner part of breast toward thicker, being careful not to cut through, and fold out; pound breast to flatten to about a 7" x 5" rectangle. * Spread about 3 T. tomato mixture to within 1/4" from edges of breast; sprinkle with 1 t. fresh or 1/2 t dried rosemary. From shorter end, roll up each breast and wrap with plastic wrap. Refrigerate until ready to grill. * Evenly cut each breast across into 4 slices, jelly-roll style; carefully thread the 4 slices onto each skewer, through the side of the jelly-rolled chicken. * Grill, turning frequently, until lightly browned and done, about 20 minutes. * Slice Italian bread in half lengthwise, brush with garlic flavored oil; toast on grill. Or cut into 1" cubes, toss with oil, place on a cookie sheet in 400º oven to make croutons, or skewer the bread cubes and toast them on the grill. * Line plates with 2-1/2 c. romaine; top with chicken on skewer; sprinkle with Parmesan and croutouns, and top with the Caesar Dressing. |