Friday, February 5, 2010


We love dill here, summer or winter, can't get enough of it. This is a quick and easy one that is great for last minute dinner guests.

2 large boneless, skinless chicken breasts ( I found some that were already thin sliced and trimmed, worked perfect)
Two handfuls FRESH parsley leaves
One small bunch of FRESH dill leaves
1/2 lemon, zested and juiced
1/4 cup olive oil, plus 2 tablespoons
Salt and freshly ground black pepper

Butterfly chicken breasts ( if they are the big whole ones) and set aside. In a food processor combine the dill and parsley and pulse until finely chopped.
In a plastic bag add the herb mixture, the lemon juice, 1/4 cup olive oil, and salt and pepper, to taste. Place chicken in a plastic bag, add marinade. GIve the meat a good rub, ( that deserves a good 'that's what she said' I might add!) and let it hang out with some turning now and again for at least an hour, longer the better.

Preheat pan to medium-high. Remove chicken from bag being careful not to remove herbs. Season with salt and pepper and cook turning once, until juices run clear, approximately 6 minutes on each side. Remove to a cutting board and cut each breast in half.

Serve with the Dill Dip recipe for some yummy spread in some flatbread with lettuce, cucumbers, and tomatoes.

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