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Categories:
chicken breasts basil fresh red peppers water genmai miso honey nut oil ginger powder garlic cayenne pepper peppercorn water
Viewed: 52 - Published at: 5 years agoIngredients
- 4 chicken breasts
- 8 fresh basil leaves
- 2 fresh red peppers or 2 green peppers, sliced
- 8 tablespoons water
- 14 cup genmai miso
- 3 tablespoons organic honey
- 3 tablespoons macadamia nut oil or 3 tablespoons walnut oil
- 12 teaspoon ginger powder
- 12 teaspoon garlic powder
- 12 teaspoon cayenne pepper
- 14 teaspoon peppercorn
- 2 tablespoons water
Method
- Mix all the ingredients for the marinade in a small bowl.
- Place chicken in a shallow dish and pour the marinade over the chicken and chill, covered, for 1-2 hours or longer, if desired.
- Remove chicken from marinade and place on preheated grill.
- Grill each side for about 2 minutes and remove the chicken.
- Take 4 large pieces of foil and place one chicken breast and 2 basil leaves in the middle of each foil.
- Divide the peppers evenly between the chicken breasts and add 2 T of water to each packet.
- Seal the foil and grill for about 15 minutes, or until the chicken is no longer pink in the center.
- For Baking: Preheat oven to 375 and put chicken, peppers and sauce into a casserole dish.
- Heat, covered, for 20-25 minutes (depending on the thickness of the breasts).
- Uncover and heat for another 5-10 minutes, until done.
