Monday November 5
We had a couple of skinless,
boneless chicken breasts, which could be bo-ring. So once again we went to the Herbfarm Cookbook and found a spicy-sounding
recipe for a marinade. Mix together:
1/2 tablespoon whole-grain or
Dijon mustard (we used Dijon)
big sprig coarsely chopped fresh
rosemary leaves
1 Tbsp. fresh lemon juice
1 tsp. brown sugar
1 Tbsp. extra-virgin olive oil
1 garlic clove, minced
salt and pepper.
Roll the chicken breasts in this
and chill for a couple of hours in the fridge.
Then we grilled them, flipping and basting frequently, for a nice savory
crust.
We served this with a couple of
leftover red things: red cabbage, and red beet chutney. And lo, it was pretty good.
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