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Issue 398: Balsamic and Herb Chicken Marinade

Rivky Kleiman

A multipurpose marinade for BBQs, chicken salad, tossed with vegetables for roasting or grilling, or…

Wednesday, June 28, 2017

 Mishpacha-Recipe

FOOD PREPARATION BY BRYNIE GREISMAN, FOOD AND PROP STYLING BY AMIT FARBER, PHOTOGRAPHY BY DANIEL LAILAH

A multipurpose marinade for BBQs, chicken salad, tossed with vegetables for roasting or grilling, or…

INGREDIENTS

Serves 6

1½ lb (680 g) chicken cutlets (6 cutlets)
 
Marinade
  • 1/3 cup olive oil
  • 1/3 cup balsamic vinegar
  • 1 packet Italian salad dressing mix (I use Four Seasons brand)
  • 2 Tbsp parsley flakes (optional)


PREPARATION

Place marinade ingredients in a large ziplock bag. Mix well. Add chicken cutlets. Allow to marinate on the counter for 1 hour or overnight in the refrigerator. Spray grill with cooking spray or smear the grates with a paper towel moistened with oil. Heat grill to high. Remove chicken from marinade and grill 2–3 minutes per side. Remove to platter and serve.

Note If you prefer, you can bake the cutlets at 375°F (190°C) for 30 minutes. Tip: This marinade is also fabulous for grilled vegetables, which can be spread on a parchment-lined baking sheet or a 9x13-inch baking pan and then grilled or baked. You can also defrost a bag of frozen broccoli and marinate it and then bake or grill for 20 minutes, turning occasionally.

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