Tuscan Grain Bowl With Grilled Chicken And Broccolini Recipes

TUSCAN GRAIN BOWL WITH GRILLED CHICKEN AND BROCCOLINI RECIPE - (4/5)

Steps:

• Put the chopped basil, parsley, and pine nuts in a small food processor or mortar, and pulse or grind with a pestle until well combined. Add the olive oil and pulse to incorporate, adding more oil to thin, if needed. Season to taste with salt and pepper. Mound the farro in a large bowl. Arrange the chicken, Broccolini, escarole, and tomatoes on top. Drizzle with the balsamic glaze and pesto, garnish with the garlic and basil leaves, and serve.

TUSCAN GRAIN BOWL WITH GRILLED CHICKEN AND BROCCOLINI

Steps:

• Put the chopped basil, parsley, and pine nuts in a small food processor or mortar, and pulse or grind with a pestle until well combined. Add the olive oil and pulse to incorporate, adding more oil to thin, if needed. Season to taste with salt and pepper.
• Mound the farro in a large bowl. Arrange the chicken, Broccolini, escarole (or escarole substitute) and tomatoes on top. Drizzle with the balsamic glaze and pesto, garnish with the garlic and basil leave.

GRILLED TUSCAN CHICKEN

Steps:

• Preheat the grill to medium-high heat.
• Add the chopped rosemary, olive oil, lemon juice, salt, and pepper to a large resealable plastic bag.
• Using kitchen shears, cut down both sides of the chicken's backbone and remove the backbone.
• Oil the grill grates, remove the chicken from the marinade and place the chickens skin-side down on the hot grill rack.
• Place 2 foil-covered bricks on top of the chicken to weigh it down. Grill 20 minutes, then remove the bricks and flip. Continue cooking for 15 to 20 minutes longer, or until the internal temperature reaches 165 degrees F. Let the chicken rest for 5 minutes before carving.
• Serve the chicken on a bed of arugula with lemon slices.

TUSCAN GRILLED CHICKEN

Steps:

• Mix Lea & Perrins chicken marinade, lemon juice, olive oil, salt, sun-dried tomato, garlic, and basil leaves into a bowl.
• Place chicken in a zipper type plastic bag.
• Pour marinade over chicken.
• Remove as much air as possible.
• Let sit in marinade for 3 hours, or even overnight in the refrigerator.
• Remove chicken from marinade.
• Place on a grill heated to medium heat.
• Pour a little of the bag marinade on each chicken piece; discard the rest.
• Grill until done.

GRILLED TUSCAN CHICKEN WITH ROSEMARY AND LEMON

Steps:

• Heat grill to medium. In a small saucepan, bring 1/3 cup water and rosemary to a boil; remove from heat, cover, and let steep 5 minutes. Transfer to a blender. Add oil and garlic; season with salt and pepper. Puree until smooth; let cool.
• Combine chicken and rosemary oil in a shallow dish or resealable plastic bag, and turn to coat. Cover, and let marinate at least 15 minutes at room temperature or overnight in the refrigerator, turning chicken occasionally.
• Remove chicken from marinade; place on grill. Discard marinade. Cook, basting frequently with lemon juice and turning as needed to prevent burning, until cooked throughout, 20 to 30 minutes. Serve with Grilled Zucchini and Squash.

IGOR'S TUSCAN GRILLED CHICKEN

Steps:

• In a stainless-steel or ceramic bowl, combine the crushed garlic, rosemary, lime juice, olive oil, salt and pepper. Place the chicken in the mixture, making sure that it is well covered with the mariande. Cover the bowl and refrigerate overnight.
• Preheat the oven to 400 degress, or if using a grill, light the coals.
• Place a cast-iron skillet over high heat until it smokes. Remove the chicken from the marinade, pat it dry with paper towels and reserve the marinade. Place the chicken, skin side down, in the hot pan. Press a weight on the bird and sear for 5 minutes. Remove the pan from heat; remove weight.
• If using the oven, roast the chicken, still in the skillet and skin side down, for 15 minutes, basting twice with the excess marinade. Turn over, rebaste and roast an additional 20 minutes.
• If using a grill, sear the chicken on the top of the stove as above. Remove from the skillet and place on a grill very close to the white coals, skin side down, for 20 minutes. Turn over, cover the grill and continue cooking for 20 to 30 minutes, or until the thigh juices run clear when pricked with a fork. Baste the chicken frequently with the extra marinade.

TUSCAN ITALIAN CHICKEN WITH PENNE & BROCCOLI

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 4 min.
• Meanwhile, heat oil in large skillet on medium-high heat. Add chicken; cook 7 min. on each side or until done (165ºF). Top with shredded cheese. Remove from heat, cover to keep warm.
• Drain pasta mixture; set aside. Add dressing and broth to saucepan; cook 1 min., stirring occasionally. Return pasta mixture to saucepan with Parmesan and crushed pepper; mix lightly. Serve with chicken.