Wednesday, June 18, 2008

Chicken Marinade

We're always trying to find new ways to make chicken different. Jim found this recipe on the Food Network, and what's nice about it is that it can be used on different meats. The best part was that we got to use our fresh home-grown herbs. The chicken was served with veggie fried rice.

Basic Marinade:
3 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil
2 cloves garlic, chopped
1/4 to 1/2 teaspoon crushed red pepper flakes
1 tablespoon chopped fresh thyme leaves, a few sprigs
1 tablespoon chopped parsley leaves, half a palm full

Combine marinade ingredients in the bottom of a shallow dish. Season meat of choice with salt and pepper and set meat into marinade and turn to coat. Allow meat to hangout 10 minutes. (We let it marinate for longer since it seems hard for me to believe that meat can marinate in 10 minutes). Heat a nonstick skillet over medium high heat. Add marinated meat to the pan and cook 5 or 6 minutes on each side. Remove meat from the pan to a warm platter.

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