It is August in Indiana. That means we are all on a solid sweet corn and BLT diet. So to change things up a little, I decided to visit the idea of adding some chicken to the BLT. Thanks to my overgrown basil plant that I refuse to show you, I pulled together quite the marinade. The main stars besides the basil were some lemons with a little lime and garlic.
I drizzled about 1/4 cup of olive oil into the mix while it was pulsating along with a tablespoon of Dijon mustard and a tablespoon of honey. But after a finger dip, I felt like something was missing. So, I grabbed a bottle of white wine and added about a 1/4 of a cup of wine and drizzled in a smidge more EVOO.
Perfection. Bliss. Summer in a food processor.
So, then it was on to prepping the chicken. If I am going to be adding chicken breast to a BLT then I was going to have to pound the chicken thin or none of us where going to get in our mouths. I called in the reinforcements to help.
So, the dear hubby pounded about 7 pounds of breasts flat. Cut them in half and put them in a ziploc gallon bag.
I then dumped the marinade over the chicken and smooshed it around to make sure it was all covered.
Then I let it rest and work its magic in the fridge.
We sprinkled the chicken with lemon pepper seasoning and grilled them till the chicken juice ran clear. Since they were so thin, it didn’t take much time at all.
Thanks to my dear friend Staci for taking pictures of the final chicken as the rest of our friends came over for Sunday night bible study. The chicken was great with the bacon, lettuce, tomatoes and a slice of fresh mozzarella cheese. With a side of sweet corn of course!
So share your latest Hunk of Meat creations. Can’t wait to have more time cooking. Looks like summer is coming to an end mighty soon though. School starts Tuesday! Yikes. I need to get my meals planned. Starting with morning breakfast routines:)