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Issue 556: Grill Pan Nish Nosh Chicken

Faigy Grossman

Change it up! This delicious dressing doubles as a marvelous marinade

Wednesday, August 23, 2017

 Mishpacha-Recipe

Food and prop styling by Renee Muller, Photography by Moishe Wulliger



Using the Nish Nosh dressing as a marinade makes this delicious grilled chicken dish easy and quick to prepare. Two favorite recipes blended into one great meal — I think you’ll enjoy it as much as we did!

INGREDIENTS

Serves 8–10


Chicken
  • 3 lb (1½ kg) chicken breasts
  • ⅓ cup mayonnaise
  • 3 Tbsp water
  • 3 Tbsp sugar
  • 8 oz (225 g) shredded lettuce
  • 3 plum tomatoes, diced
  • 1 large onion, finely diced
  • 2 cups crushed Nish Nosh crackers

MARINADE
  • 7 cubes frozen garlic
  • ¾ cup oil
  • 1½ Tbsp mustard
  • 1½ Tbsp lemon juice
  • 1 tsp salt
  • ½ tsp pepper
  • 3 Tbsp sugar


PREPARATION

Combine all marinade ingredients in a large mixing bowl and mix until well blended. Pour off half the mixture and reserve for dressing. Add chicken to marinade and mix to coat. 

Heat grill pan and spray with cooking spray. Grill chicken breasts until cooked through, turning to allow for even cooking. Remove to a pan and set aside.

Add mayonnaise, water, and sugar to reserved marinade and mix to blend. Combine tomatoes and onion in a small bowl. 

Plate as follows: Spread a handful of lettuce on the plate and top with a portion of grilled chicken. Sprinkle tomato-onion mixture down the center of the chicken and sprinkle with crushed crackers.

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