When I was at UNB, my freezer was filled with barbecued treats from Mom and John. Every time I was home, John would barbecue and freeze my favourite things, and then package them up for my flight back to Fredericton, so I could enjoy the taste of home even though I was far away. This chicken was THE BEST. I would often strip the frozen, already cooked, breasts into pasta sauce. It is truly best hot off the grill, though. I think I might make Hugh barbecue this weekend!
Chicken Napoli
4 skinless chicken breasts, preferably bone in
1/4 c lime juice
1/4 olive oil
1 envelope Club House Italian dressing and dip mix
Place chicken breasts in a large glass bowl. Combine other ingredients, pour over chicken and marinade in refrigerator up to 24 hours, turning frequently. Grill over medium heat, basting often with marinade.
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