THE MESA TRIBUNE | AUGUST 29, 2021
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With JAN D’ATRI GetOut Contributor
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Sudoku
hicken breast: You’ve baked it, fried it, grilled it, teriyaki-and-stirfried it. But eventually, we all seem to get to the same place. “Help! I need a new way to make chicken!” I’m coming to your rescue with a fantastic marinade for grilled chicken that also doubles as a spectacular salad dressing. You’ve never had chicken like this! The marinade/dressing was created by my chef mom for my two Italian restaurants. The grilled chicken panini sandwich and my Garbage Salad were
Ingredients: ½ cup good Marsala ½ cup balsamic vinegar 1 small clove garlic 1 tablespoon sweet yellow onion 1 teaspoon salt 2 tablespoons sugar 1 ¼ cups extra virgin olive oil
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Ref Oom- -Year in Acapulco French diarist Anais
Make chicken breasts interesting again
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Directions: Place ingredients in blender except olive oil. While blender is on low, slowly pour olive oil into blender. Turn to medium, then high and blend for about 2 minutes. Dressing will thicken as it is blended and then chilled. Refrigerate. If separates, just whisk to combine. Makes about 2 cups of dressing. Will last in fridge for weeks.
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Jan’s Cooking Tips and Techniques: • The recipe says you can marinate for several hours or overnight. If possible, I would suggest letting the chicken marinate overnight, but it’s going to be delicious either way! • The marinade/dressing is also fantastic over grilled veggies. Simply brush the dressing over the veggies when you’re cooking them on the grill, in a pan or in the oven! • The recipe calls for “good” Marsala. By that I mean
two of the most popular items on my menu, both using this recipe.
For grilled chicken Make the marinade. Set some aside for salad dressing. Place chicken breasts in a glass or plastic container and pour marinade/dressing over chicken. Turn chicken to fully incorporate dressing. Cover and let sit for several hours or even better, overnight. When ready to grill, lift chicken from dressing and cook according to your desired method. (Grilled, pan seared or oven baked. I prefer grilled in a grill pan on the cooktop). Discard dressing that the chicken was marinating in. Salt and pepper or season chicken with your desired seasonings. Cook chicken until internal temperature reaches 165 degrees. Serve chicken hot or cold. Delicious! real Marsala wine, not the bottle of “Cooking Marsala” in the baking section of the grocery store. A bottle of Marsala wine will cost about $6 and worth every drop! • With this marinade, the chicken will remain moist on the inside and so flavorful on the outside! Just remember to cook your chicken to an internal temperature of 165 degrees. I can’t live without my meat thermometer--especially for chicken. It’s well worth the investment of just a couple of dollars! ■
