Cuisinart Grill & Griddle manual Lemon Herb Grilled Chicken

Lemon Herb Grilled Chicken

Makes 6 servings

6 boneless, skinless chicken breast halves (5-6 ounces each)

1green onion, trimmed, finely chopped (include several inches of green)

1tablespoon fresh parsley leaves, finely chopped

1/2 tablespoon fresh rosemary, finely chopped

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

1/3 cup extra virgin olive oil

3 tablespoons fresh lemon juice

Trim all fat from chicken. Place a chicken breast between 2 sheets of plastic wrap and use the flat side of a meat pounder to pound to an even thickness, about 1/2 inch. Repeat with remaining chicken.

Combine green onion, parsley, rosemary, salt, pepper, olive oil and lemon juice in a bowl; whisk to blend. Pour over the chicken and stir to coat completely. Allow to marinate for 15 minutes – no longer.

(This is important, as the citrus will begin to “cook” the chicken and toughen it.)

Five minutes before grilling, preheat the Grill side to High. When Grill is hot and chicken has finished marinating, drain the chicken. Arrange the chicken on the hot Grill, spacing evenly. Grill for 5 to 6 minutes on each side.

Do not move while on the Grill, to allow nice grill markings to develop.

Check internal temperature of chicken with an instant read thermometer — the temperature should be 170-175°F. Let chicken rest for 5 minutes before slicing and serving.

Nutritional information per serving:

Calories 124 (24% from fat) • carb. 1g • pro. 23g • fat 3g • sat. fat 1g

• chol. 60mg • sod. 397mg • calc. 17mg • fiber 0g

Ginger Wasabi

Grilled Flank Steak & Portobellos

Makes 8 servings

1 flank steak, 1-1/2 to 1-3/4 pounds

1pound Portobello mushrooms, cleaned, sliced 1/2 inch thick

1/2 ounce fresh ginger, peeled, cut in 1/2 inch or smaller pieces

1small shallot (1/2 ounce), peeled, cut in 1/2 inch or smaller pieces

1clove garlic, peeled

2/3 cup medium dry sherry

2/3 cup low-sodium soy or tamari sauce

3	tablespoons seasoned rice or wine vinegar
2	tablespoons dark molasses
1	tablespoon brown sugar, packed

1tablespoon Asian sesame oil (toasted sesame oil)

2teaspoons Wasabi powder

1-1/2 teaspoons powdered ginger

1/2 teaspoon freshly ground black pepper

Place ginger, shallot and garlic in a blender and cover. Set on Low; pulse 5 times. Scrape sides of jar; pulse 5 times.

Add remaining ingredients in order given. Blend for 20 seconds. Transfer to a resealable container and let stand for 30 minutes before using to allow flavors to develop. Unused portions may be refrigerated for up to a week. Stir before using.

Trim excess visible fat from steak, and lightly score with a sharp knife on both sides in a diagonal crosshatch pattern — the cuts should be about 1 – 1-1/2 inches apart. This will prevent the meat from curling when heated on the Grill. Place the meat in a resealable, heavy-duty food storage bag and the mushrooms in a second bag.

Add 1/2 cup of the marinade to the flank steak and seal; add 1/2 cup of the remaining marinade to the Portobellos; seal the bag and toss to coat. Allow both to marinate for about 30 minutes. Place remaining 1 cup of marinade in

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