From "Pasta and Company by Request". My friend Sherrie made this for our DD's wedding and it got raves.Very elegant, it's great for large parties as it's best made several days ahead and served at room temperature. For the wedding there was enough for 125.
- 4 garlic cloves (medium size or bigger, or a lot more)
- 1 cup extra virgin olive oil
- 2 tablespoons green peppercorns, packed in brine, well rinsed and drained
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh lemon juice
- 1 teaspoon sherry wine vinegar
- 1 teaspoon dried herbs (I use oregano, basil and thyme)
- 2 lbs chicken breasts, boneless & skinless
- Place garlic and ½ cup of olive oil into food processor and process until garlic in finely chopped. Pour into large bowl. Whisk in the rest of the ingredients except chicken.
- Have a cutting board and knife ready. In a large sautÃ© pan and in a single layer, poach the chicken in enough salted water to just cover the pieces. As the pieces appear done, Remove to cutting board and slice across the grain into 1 inch pieces. If they appear a little pink, return to the water for a few seconds.
- Place the sliced pieces immediately into the olive oil mixture and stir to coat.
- Can be made in advance, the dish gets better as it ages up to 5 days. Refrigerate to store, but serve at room temperature.
- If you want to increase the recipe, you don't necessarily have to increase the marinade at the same rate. If you triple the chicken, you can probably double the marinade.
- We like lots of garlic and used more.
- The cooking time for the chicken will vary with the size breast you use, you may need 30 minutes, I like to use a thermometer and cook to 180 degrees.
I. LOVE. THIS. RECIPE. I will make it again & again, especially for guests in Maine. It's a great method on this ridiculously HOT summer evening. I really can't wait to feed it to my friends. Made for ZWT9, Mike & the Appliance Killers.
I could not find green peppecorns anywhere, so had to do without. I also added a bay leaf and some peppercorns to the poaching liquid, just on principle. Fresh herbs are still going strong, and I used pineapple sage, basil, parsley and thyme - these were wonderful in the marinade. I let the chicken loll in the marinade while I made a salad, and also served with saffron rice. I think this would be wonderful with pork as well, and just may marinate some roast pork the next time I make one.