"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Crack Chicken (Herbed Balsamic Marinade) Recipe

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This recipe for Crack Chicken (Herbed Balsamic Marinade), by , is from The Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Mrs. George

Category:
Category:

Ingredients:  
Ingredients:  
1/4 C Dijon Mustard
1/4 C Balsamic Vinegar
1/4 C Fresh lemon Juice
4 Large Garlic Cloves
1 T Minced Fresh Rosemary
1/2 tsp Pepper
1/2 C Olive Oil
4 Chicken Breast halves, skinned and boned

Double recipe, save half to pass

Directions:
Directions:
Combine mustard, vinegar, lemon juice, rosemary, pepper, and oil in a medium bowl. Whisk together.

Wash chicken and pat dry. PLace chicken in a glass or eramic container and marinate at room temperature for 2 hours or in refrigerator 4-6 hours or overnight.

Return chicken to room temperature before grilling. Grill chicken 5-6 minutes per side or until it springs to the touch.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Mrs. George's famous "crack chicken" made it's debut at Little Wolf Lake in 2006.

 

 

 

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