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Menu Plan for Summer I: Week 2, Day 5
Chicken Breasts with Ginger Barbecue Sauce
Warm Potato Salad with Green Beans
Cooking time: 25 minutes for menu Cooking schedule: see below for instructions
With leftover barbecue sauce and leftover potato salad, this meal almost makes itself!
Chicken Breasts with Ginger Barbecue Sauce
Total time: 30 minutes
When we serve chicken breasts, rather than put the whole breast on the plate we prefer it sliced. Thinly sliced, at an angle, it seems to be more succulent. Any remaining sauce is perfect for dipping. (Remember to separate the basting sauce, from the dipping sauce - leftover basting sauce should not be used - raw meat and all that)
Ingredients:
- 2 chicken breasts, boneless, skinless
- 2 tbs olive oil
- 1 tbs sherry vinegar
- 1 tbs Worcestershire sauce
- 1 tbs lemon juice
- Ginger Barbecue Sauce, leftover
Instructions:
- In small bowl whisk together Worcestershire, vinegar, lemon juice and oil.
- Put chicken breasts in glass baking dish and pour marinade over. Let marinate for 10 - 20 minutes or up to 2 hours.
- Cook on barbecue grill for 8 - 12 minutes a side or until done (test - take a peak), basting with Barbecue Sauce.
- OR sauté in nonstick skillet for 8 - 10 minutes a side until nicely browned and done, basting with sauce.
- Serve with sauce on the side.
Note: Remove 2 - 3 tbs barbecue sauce to use for basting rather than dipping the basting brush or spoon into that entire sauce.
Warm Potato Salad with Green Beans
Total time: 2 minutes
Ingredients:
- leftover potato salad
Instructions:
- Remove from fridge; warm slightly or not
Cooking schedule: 25 minutes |
Pause while chicken marinates |
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