Rosemary Marinated Chicken Strips Over Caesar Salad With Pumpernickel Croutons Food

LEMON ROSEMARY CHICKEN MARINADE

Steps:

• In a small mixing bowl combine all ingredients (olive oil, lemon juice, rosemary, garlic, thyme, salt, and pepper) and mix well.
• Pour the marinade into a ziploc plastic storage bag then add the chicken. Squeeze out the excess air while you seal the bag securely.
• Rub the marinade into the chicken through the bag by squishing the marinade around the bagged chicken.
• Refrigerate for at least 4 hours for best results. Freeze for up to 3 months.

MARINATED ROSEMARY CHICKEN

Steps:

• In a measuring cup, combine the soy sauce, lemon juice, oil, garlic and rosemary. Pour 1/2 cup into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. , Place chicken in an ungreased 13-in. x 9-in. microwave-safe dish. Cover loosely and microwave on high for 6 minutes, rotating once. , Immediately place chicken over drip pan and grill covered, over indirect medium heat for 6-8 minutes on each side or until juices run clear, basting occasionally with reserved marinade.

MARINATED ROSEMARY CHICKEN

Steps:

• To Make Marinade: In a food processor blend together the parsley, thyme, rosemary, lemon zest, garlic, pepper, oil and wine. Run processor until ingredients are mixed all together and mixture is smooth.
• Remove first two wing joints of chickens and truss with twine so that the legs are held tightly against the bodies. Rub marinade both inside the cavity and all over the outside, making sure to get a little under the skin of the breasts. Place chickens in a glass dish, breast side up, and pack remaining marinade on top of the breast and around the legs. Cover dish and marinate in refrigerator for 24 to 36 hours.
• Preheat oven to 350 degrees F (175 degrees C). Remove chickens from marinade dish, discarding any remaining marinade. Place in a lightly greased 9x13 inch baking dish and bake in the preheated oven for about 1 1/2 hours or until chickens are no longer pink inside and their juices run clear.

MARINATED GRILLED CHICKEN CAESAR SALAD

Steps:

• In a large resealable plastic bag, combine the first eight ingredients; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours.
• Drain and discard marinade. Grill chicken, uncovered, over medium-low heat for 12-15 minutes or until juices run clear, turning several times.
• Meanwhile, in a bowl, combine the romaine, croutons and tomatoes; add dressing and toss to coat. Divide among six salad plates.
• Slice chicken; arrange on salads.

GRILLED MARINATED CHICKEN CAESAR SALAD

Steps:

• Mix oil, mustard, lemon zest, lemon juice, Worcestershire sauce, garlic, sugar and pepper in small bowl. Pour 1/4 cup of the mustard mixture over chicken in nonmetal bowl; toss to coat. Cover. Refrigerate at least 1 hour to marinate. Refrigerate remaining mustard mixture until ready to serve.
• Preheat grill to medium-high heat. Drain chicken; discard marinade. Grill chicken 10 to 15 min. or until cooked through, turning once. Cut into thin strips.
• Toss chicken with lettuce, mushrooms, tomatoes and croutons in large bowl. Add reserved mustard mixture; mix lightly. Sprinkle with Parmesan cheese. Serve immediately.