Saturday, May 10, 2014

Saturday Recipe

This chicken dish was sent by email from our local grocery company. I liked the look of it so thought I would give it a try for Friday’s supper. One small problem, I had to buy the asparagus from the grocery store because there is still not asparagus at the farm. We are all crossing our fingers for two straight days of sun. I forgot, we don't have a barbecue of course, so I had to use the broiler. We enjoyed it, but if I make it again, I will just marinate the chicken. I personally thought the marinade spoiled the vegetables although Matt didn't agree.

Grilled Asian Chicken Breasts with Asparagus and Portobello Mushrooms

GrilledAsianChickenBreastswithAsparagusandPortobelloMushrooms
1/3 cup (75 mL) PC Naturally Brewed Soya Sauce
1/4 cup (50 mL) fresh lime juice
1/4 cup (50 mL) PC Sunflower Oil (I used Canola)
1 tsp (5 mL) ground ginger (I used fresh ginger)
3/4 tsp (4 mL) minced garlic
1/4 tsp (1 mL) each salt and freshly ground black pepper
4 PC Air Chilled Bone-In Chicken Breasts, about 2 lb (1 kg)
1 bunch asparagus, woody ends trimmed
4 Portobello mushrooms, stems discarded and caps thickly sliced

1. Preheat barbecue to medium-low heat. In bowl, whisk together soya sauce, lime juice, oil, ginger, garlic, salt and pepper. Place chicken breasts in shallow glass baking dish. Pour half of soy mixture over chicken; set remaining soy mixture aside. Turn chicken breasts to coat; cover and let stand for 10 minutes.
2. Place chicken breasts on greased grill. Pour marinade left in baking dish into small saucepan; bring to a boil and boil for 2 minutes. Cook chicken breasts uncovered for 12 to 13 minutes per side or until cooked through, basting with boiled marinade. Meanwhile, in bowl, toss asparagus and mushrooms with reserved soy mixture. Place in vegetable grill basket. Place basket on grill; cook, stirring occasionally, for 12 minutes or until asparagus is tender-crisp and mushrooms have released most of their juices.
3. Transfer cooked chicken to plate; let rest 5 minutes. Serve chicken alongside vegetables.

Servings: 4

Have a great weekend
Jo (2)

12 comments:

  1. Sounds great! I love asparagus! I've been getting it every week at the grocery store even though it's a bit pricey b/c I love the thin stalks. I usually marinade them in olive oil and garlic and then roast them in the oven w/ parm cheese. Sooooo good.

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    1. JoJo have you ever had farm fresh asparagus. If you can find it anywhere near you, do try it. Usually more expensive, but so much better than store bought. You don't have to break off the stems for a start. I threw away 8 ounces of stems. To me that is horrifying. Over the next few weeks I will be posting lots of asparagus recipes. I eat it every day during the season.

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  2. Oooo, that looks really good, Jo. I love grilled chicken and veggies!

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    1. It was good except - to me - I prefer the Portobello and asparagus without the marinade on them.

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  3. Hello Jo, this looks scrumptious! Thank you so much for sharing, and a very Happy Mother's Day to you!

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    1. Thanks Linda. Happy Mother's Day to you.

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  4. I love mushrooms and asparagus so this is a winner with me!

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    1. I love mushrooms and asparagus too. Hoping the farm is finally ready tomorrow.

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  5. So when are you going to invite all your readers over for dinner with all that good food? :-)

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    1. I would love to invite my readers to dinner. It would have to be in small groups though. Our dining area isn't that big. I always enjoy having people to dinner.

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