Butterfly Chicken Breast Food

BUTTERFLIED CHICKEN

Butterflied Chicken image

Provided by Ina Garten

Time 1h35m

Yield 8 servings

Number Of Ingredients 9

Ingredients

1/4 cup chopped fresh rosemary leaves, plus 2 sprigs
3 garlic cloves, chopped
1 teaspoon lemon zest
1 1/2 tablespoons lemon juice
Good olive oil
Kosher salt
Freshly ground black pepper
2 roasting chickens (2 1/2 to 3 pounds each), deboned and butterflied
1/2 lemon, thinly sliced

Steps:

Mix the chopped rosemary, garlic, lemon zest, lemon juice, 1 tablespoon olive oil, 2 teaspoons salt and 1/2 teaspoon pepper together in a small bowl to make a paste.
Place the chickens on a sheet pan, skin side up, and loosen the skin from the meat with your fingers. Place 1/2 of the paste under the skin of each chicken. Rub any remaining paste on the outside and underside of the chickens.
Turn the chicken skin side down and scatter the lemon slices and sprigs of rosemary over each chicken. Season with salt and pepper. Roll each chicken up, cover with plastic wrap and refrigerate for at least 1 hour.
Heat a grill with coals. Spread the coals out in 1 dense layer and brush the grill with oil. Unroll the chickens, place them on the grill and cook for 12 minutes on each side.

BUTTERFLY CHICKEN BREAST

Butterfly Chicken Breast image

Cut down your grilling time with our Butterfly Chicken Breast recipe. By reducing the thickness of the chicken breast, you can cook the meat that much more quickly. Plus, to round our the dish, Butterfly Chicken Breast is served over a tasty, Mediterranean-inspired salad.

Provided by My Food and Family

Categories Home

Time 25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 large boneless skinless chicken breasts (1 lb.)
1/2 cup KRAFT Greek Vinaigrette Dressing, divided
1-1/2 cups English cucumber slices, cut in half
1 cup cherry tomatoes, cut in half
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1 cup loosely packed fresh parsley leaves
1 cup rinsed canned chickpeas (garbanzo beans)
1/2 cup slivered red onions
1/2 cup coarsely crushed ATHENOS Whole Wheat Baked Pita Chips

Steps:

Heat grill to medium-high heat.
Butterfly each chicken breast by making a horizontal lengthwise cut through thickest side of breast, being careful to not cut through to opposite side of breast. Place in shallow dish. Pour 1/4 cup dressing over chicken. Refrigerate 15 min.
Meanwhile, combine cucumbers, tomatoes, cheese, parsley, chickpeas, onions and remaining dressing.
Grill chicken 4 min. on each side or until done (165°F).
Slice chicken. Sprinkle crushed chips over cucumber mixture. Serve with the chicken.

Nutrition Facts : Calories 320, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 980 mg, Carbohydrate 20 g, Fiber 5 g, Sugar 2 g, Protein 27 g

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