Total Steps
6
Ingredients
6
Tools Needed
3
Ingredients
- to taste freshly-ground black pepper
- to taste salt
- 1 cup basil-garlic vinaigrette
- 2 medium yellow squash, cut lengthwise into 1/4 inch slices
- 2 medium zucchini, cut lengthwise into 1/4 inch slices
- 4 large boneless skinless chicken breasts
Instructions
Step 1
Place chicken breasts in a re-sealable plastic food storage bag. Pour 1/2 cup of Basil-Garlic Vinaigrette over <a href="/technique/R34ZSY3M/top">top.</a> In <a href="/technique/WRFN6T6X/separate">separate</a> bag place zucchini and yellow squash <a href="/technique/3JDX2Q84/slice">slices.</a> Pour remaining 1/2 cup of the basil-garlic vinaigrette over the vegetables. <a href="/technique/ZSSVQ6FG/refrigerate">Refrigerate</a> chicken and vegetables until ready to cook.
Step 2
To cook: <a href="/technique/H7TNTGFZ/season">Season</a> chicken breast and vegetables with <a href="/technique/DPSVTKVY/salt">salt</a> and pepper. Place chicken and vegetables on <a href="/technique/2V2PRWTZ/grill">grill</a> and cook until chicken is cooked through, 8 to 10 minutes per side, or place meat and vegetables on broiler pan and broil in oven.
Step 3
Fan <a href="/technique/2V2PRWTZ/grilled">grilled</a> vegetable <a href="/technique/3JDX2Q84/slice">slices</a> around chicken. <a href="/technique/HZXPVMNR/garnish">Garnish</a> with fresh herbs.
Step 4
This recipe <a href="/technique/Q4MB2KV4/yield">yields</a> 4 <a href="/technique/Y6MVNCHX/serving">servings</a>.
Step 5
Comments: This is probably the simplest recipe I know for making <a href="/technique/2V2PRWTZ/grilled">grilled</a> chicken. Sometimes I think it just looks too easy to make such a delicious <a href="/technique/QQVZX64Y/dish">dish.</a> If you haven't much time, make the vinaigrette beforehand and keep it in the refrigerator.
Step 6
Wine Recommendation: I have always liked the marriage of chicken and Chardonnay. Nowadays there are so many great Chardonnays, from California, from Australia, from New Zealand and Chile and, of course, from France. The wines from Pays d'Oc in the South West of France offer some remarkable bargains. Just look for the varietal on the label. Or come home to California. One of my favorites has always been Robert Mondavi and his wonderful Chardonnays. They're easy to find and, given the price of good White Burgundies, are relatively inexpensive.