Two for two

Tonight I tried two new recipes and we loved them both.  Another plus was that they went well together.  When I read recipes, I tend to use them as starting points and tweak as I go.  Both of these were simplified versions of the originals.

Herb grilled chicken

I was interested in this one because everything for the marinade (except the garlic and the olive oil) could be found in my garden.  The original recipe called for blending a larger quantity of herbs and then combining half of the herb mix with mayonnaise to make a sauce for the chicken.  I figured we didn’t need the extra fat from the mayonnaise especially since we were having cheese on the eggplant.  The mayo free version was quite good and went well with the eggplant.  I have given you approximate quantities for the herbs – this is not a recipe that requires precision in the quantities.  Use whatever herbs you have on hand in whatever quantities suit you.

  • chicken breasts (either bone in or boneless – I used two boneless breasts pounded to an even thickness)
  • 2 TB basil, minced
  • 1 TB chives, minced
  • 1 clove garlic, chopped
  • 1/2 jalapeno pepper, seeded and chopped
  • 1 TB thyme
  • 1 TB rosemary, chopped
  • 1 TB parsley, chopped
  • 1/4 cup olive oil
  • 1/2 lemon

Puree herbs, garlic and jalapeno in a food processor.  Add olive oil and stir well to combine.  Marinate chicken in mixture for at least 4 hours in fridge.  Remove from fridge about 30 minutes before grilling and squeeze with juice of 1/2 lemon.  Grill until done.  Serve with:

Grilled eggplant Parmesan

  • 2 eggplant, skin cut off and cut crosswise into thick slices
  • 4 tomatoes, cut crosswise into thick slices
  • 2 – 3 TB olive oil
  • basil leaves
  • Fontina cheese, sliced

Preheat oven to 450.  Brush eggplant and tomato slices with olive oil and sprinkle with kosher salt.  Grill eggplant about 4 minutes a side and tomato about 2 minutes per side.  Put grilled eggplant slices in a glass or ceramic dish.  Top with grilled tomatoes and basil leaves and then Fontina.  Bake for 10 – 13 minutes until hot and bubbly.  This was so delicious!

Grilled chicken with grilled eggplant Parmesan

Grilled chicken with grilled eggplant Parmesan


About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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