Grilled chicken breast has long been a favorite for everyone looking to shed some weight or build muscle. However grilling chicken may not be possible where you live or you may be reading this in the middle of winter. Since I don’t want any of my faithful readers to feel left out I want to give you two recipes, to cover both those who can grill outside and those who have to use indoor methods.
Here are the grilled chicken recipes:
Pink Peppercorn Encrusted Chicken Breast
This is the oven cooked method, you could use the grill as well just be sure that the meat is thoroughly cooked.
Crust Recipe:
- 1/4 cup pink peppercorns crushed lightly or ground, I prefer to grind mine that way they aren’t so crunchy
- 3 tablespoons unsalted butter, softened
- 2 tablespoons all-purpose flour
- 1 tablespoon firmly packed brown sugar
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons salt
Chicken Recipe:
- 6 chicken breast boneless skinless
- 2 tablespoon olive oil
- 2 tablespoons butter
Serves 6
In a small bowl combine the crust ingredients, stirring to form a paste. Sprinkle the breast with sea salt and pepper. Heat oil and butter in a small flameproof frying pan over moderate to high heat until foam subsides, then sear the chicken to seal in natural juices and flavor, about 10 minutes. Spread peppercorn paste over entire chicken breast.
Use a 9×13 baking pan in middle of oven and cook until an instant-read thermometer inserted diagonally into center registers between 160F and 170F, about 30 minutes, but ovens are different so check the temperature. Once the meat is done serve, and enjoy!
Grilled Chicken and Sautéed Portabella
This recipe is so simple a caveman could do it! And will serve any number of people you need just make sure you have enough for everyone.
Sautéed mushrooms:
- 1 Lb portabella mushrooms
- 2 tbsp butter
- ¼ red wine
- 2 tbsp lemon juice
- Salt and pepper, to your liking
Grill the chicken until the temperature reads between 160F and 170F. Move further away from the heat to cook slow or closer to heat for faster cooking.
While the chicken is grilling in a flameproof frying pan melt the butter and add the mushrooms cook until brown, add the salt, pepper and red wine, and let simmer for 5 minutes, then add the lemon juice. When the chicken has fully cooked, remove from heat and place on a serving dish.
To serve:
- Generously cover the chicken breast with the sautéed mushrooms
- Sprinkle chicken breast with Monterrey jack cheese
Serve and enjoy, bon appétit!