Grilled Chicken Marinated in Cream and Basil
Here is what you will need.
Two boneless, skinless chicken breasts
A cup of heavy cream, or you can use whole milk or buttermilk
6 to 8 basil leaves
1 or 2 cloves of garlic
1 tsp dried oregano (if you have fresh use 1 TBS of chopped)
dash or two of hot sauce
1 TBS olive oil
Salt and pepper
Add cream, oil, hot sauce and oregano in a large bowl and mix it up.
Stack the basil leaves and roll them up then slice them into ribbons.
The fancy word for this is Chiffonade.
Grate in the garlic.
Put the chicken in marinade.
Cover and put in fridge for a couple hours.
Shake off excess marinade, season with some salt and pepper.
Grill chicken 4 to 5 minutes each side.
Take the chicken off the grill. Now I realize is looks a little dull so I like
to serve it with my very colorful Pineapple Roasted Red Pepper Salsa.
You can use any kind of salsa you want. I also serve with a few blue
corn chips. Adding even more color.