Ingredients
- 4 boneless skinless chicken breast fillets
- 3 tablespoons light olive oil
- 2 tablespoons lemonade concentrate
- 1 tablespoon Champagne vinegar
- 2 tablespoons herbs de Provence
- 1 tablespoon citrus herb seasoning
Directions
INDOOR: Prepare chicken as directed. Preheat broiler. Place chicken breast fillets on foil lined baking sheet or broiler pan. Broil 6 to 8 inches from heat source for 2 to 4 minutes per side. Do not over cook.
Rinse and pat dry breast fillets. Pound to 1/2-inch thick; set aside.
In a small bowl mix together remaining ingredients. Pour marinade mixture into large zip-top bag and add chicken. Squeeze out air and place in refrigerator 1 to 2 hours.
Set up grill for direct grilling over medium heat. Oil grate when ready to start cooking. Remove chicken from refrigerator and let sit at room temperature for 30 minutes.
Place chicken on hot oiled grill and cook 2 to 3 minutes per side or until done.
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By lakisiab@gmail.com
on September 26, 2011
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My family eats chicken breast only. So bored with the same ole chicken I turned to this channel. After the show I ran out to the store to get supplies. My family was willing to help me cook and my 6 year old twins actually ate the chicken and pasta which is always a challenge. They asked for it the next day! Love this, Thank You Sandra!
By sharono011_11981343
Sandy, 84
on March 06, 2011
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If there were a zero star rating I would have used it. How is it that this woman's recipes are even featured on this site. I guess a semi-pretty face can do wonders, even if you have absolutely no cooking skills or creativity whatsoever. I wouldn't even serve this food to a pig.
By DBarb
on January 17, 2011
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Some of the critics of this wonderful recipe must have never been to Provence--I have, many times, and I can vouch for the authenticity of this sublime reflection of the Provençalculinary soul. Lemonade concentrate is as much an integral thread in the rustic culinary fabric of the region as are in-season melons of Cavaillon; the skinless, boneless chicken breast has also more than earned its stripes right next to its brethren, aïoli and fougasse. I suggest pairing this delectable creation with one of the archetypal traditional beverages of Provence, such as Miller High Life, or Gatorade.
Read all 55 reviews