Recipe - Chicken Breasts Stuffed With Chives And Fresh Herbs

4 Split chicken breasts with
skin
4 Cloves garlic; minced
8 teaspoon Chopped fresh chives
8 tablespoon (generous) chopped fresh
herbs (suggestions follow)
One half cup Complementary vinegar or dry
white wine
1 teaspoon Dried mustard
1 teaspoon Honey
One fourth teaspoon Crushed dried red chile
pepper (more for
chileheads!)
3 tablespoon Olive oil
Salt; freshly ground pepper
and paprika to taste.

I found this versatile recipe at HerbNET:

Rinse chicken breasts and pat dry. Gently lift up skin of each and rub each
with a clove of minced garlic and 2 teaspoons chopped chives. Stuff about 2
tablespoons of the fresh herbs beneath skin of each breast. Set aside. Mix
herb vinegar or wine with mustard, honey, crushed red pepper, and any herbs
that did not fit into chicken, and whisk in the olive oil. Marinate chicken
in this mixture for 2 hours or more, turning occasionally. Sprinkle with
salt, pepper and paprika, and grill over hot coals or under broiler (about
6 inches from flame), skinside down, for approximately 78 minutes. Turn
skinside up and cook another 68 minutes, basting occasionally with
marinade. Do not burn!

Suggested herbs (per breast)

Lemon: 1 Tbsp lemon thyme; 1 Tbsp lemon balm or lemon verbena; 1/8 tsp
lemon zest; lemon vinegar

French: substitute shallots for garlic; 1 Tbsp chopped thyme; 1 Tbsp
chopped parsley or marjoram; bouquet garni vinegar

Southwest: 1 Tbsp chopped cilantro; 1 Tbsp chopped oregano; 24 chile
rajas; oreganochilegarlic vinegar

Italian: 1 Tbsp chopped basil; One half Tbsp chopped oregano; One half Tbsp chopped
parsley; 1 small sprig rosemary; Mediterranean marinade vinegar

Posted to CHILEHEADS DIGEST V4 #078 by Judy Howle howle@ebicom.net on
Aug 10, 1997