Tuesday, September 7, 2010
Marinated chicken and zucchini
Don't have a fancy name for this recipe because it happened off-the-cuff. While meal planning on Friday night for our weekend camping trip, I didn't have any ideas for the chicken, so Steve suggested white wine, black olives and red bell pepper. So I made that using a red pepper from the backyard, and the side was a marinated zucchini dish that I've made a couple of times before. Well, once again at the campsite, we ended up leaving our stuff in the cooler and partaking of a huge Labor Day weekend feast of barbeque chicken, green beans and peach cobbler. And I'm not one to quote Rachael Ray, but...yum-o.
So, when we got home around noon on Sunday, Steve threw the foil-wrapped chicken and zucchini on the grill, and they did their thing while we trimmed back the wisteria and watched birds. Up to this point, the preparation was as follows:
3 boneless skinless chicken breasts, not split (about 1.5 lbs)
1/2 can black olives, split in half
1 small red bell pepper, julienned
salt and pepper
1/4 cup dry white wine
Prick holes in the chicken breasts with fork or a sharp knife. Place in plastic storage container, add remaining ingredients and turn chicken pieces to make sure they come in contact with all the seasonings and vegetables. Cover and refrigerate overnight.
1.5 medium-large zucchini, cut in half lengthwise and thinly sliced
salt and pepper
2 tsp dried Italian herb mix
2-3 tbsp red wine vinegar
2-3 tbsp olive oil
Combine all ingredients in plastic storage container. Cover and refrigerate overnight.
...so when we got home, two foil-wrapped packages went on the propane grill for...oh, I don't know, maybe 30 minutes? I'll have to ask Steve when he's done mowing the lawn. But both turned out surprisingly well. I really didn't know what to expect with the chicken, since I almost never cook it in such a simple marinade where wine's involved. But it was very flavorful and perfectly juicy - and I almost never find that to be true of a cooked chicken breast, which is why I prefer the dark meat. The zucchini I thought might have all the liquid pulled out by the salt and vinegar, but it turned out just fine as well. And I was very happy to see that Steve took care of the leftover chicken breast for lunch today, so that's all for that recipe until the next time!