Balsamic Grilled Chicken Breast
A great light marinade for Chicken 50 Minutes to Prepare and Cook
Ingredients
8-4oz Boneless, Skinless Chicken Breast (Fresh or Frozen)
1 cup water
1/2 cup olive oil
2 tbsp balsamic vinegar
4 tsp dried onion flakes
3 tsp italian seasoning
3 tsp ground mustard
2 tsp thyme
2 tsp salt
2 tsp black pepper.
Directions
Mix olive oil, balsamic vinegar, italian seasoning, thyme,
salt, pepper and onion flakes in 1 gallon resealable plastic bag along with 8 -4oz boneless/skinless chicken breast (frozen or fresh).
Allow chicken to marinate for at least 1/2 hour. Heat grill place chicken on grill and sear both sides. Then cook until the meat is white through-out or at an internal temp of 180 degrees fareheit
Servings: 8
Now you need a good salad with this:
Four Bean Salad
Ingredients
1 Can Green Beans
1 Can Wax Beans
1 Can Kidney Beans
1 Can Chickpeas (Garbanzo Beans)
1/2 cup sugar
2/3 Cup Vinager.
1/3 Cup Olive Oil
1 teaspoon Salt
1/4 teaspoon Pepper
Directions
Rinse beans drain and place in large bowl,set aside.in blender add, sugar sub. vinager, oil, salt and Pepper and blend well.Pour liquid ingredients over bean cover and refrigerate over night.
Servings: 14
And on the Seventh day God ended his work which he had made and he rested on the Seventh day from all his work which he had made. Genesis 2:2
Heat oven to 375° F.
Combine meat, taco mix, cheese, and water. Arrange crescent triangles in a circle with bases overlapping and points out on the 13" stone, leaving a 5" circle in center. Spoon meat on triangle bases.
Fold points over meat and tuck under.
Bake 20-25 min until brown.
Cut off the top of the pepper.
Fill pepper with salsa and place in center of ring.
Mound lettuce, tomato, onions, and olives around pepper. Garnish with sour cream.
Serves 8.
