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Saturday, October 30, 2010



4 boneless, skinless chicken breast halves
2/3 cup olive oil
1/2 tsp garlic powder
1/4 cup lemon juice
1/4 cup grated Parmesan cheese
1/2 tsp salt
1/4 tsp black pepper
4 anchovy fillets (optional, see Note)


1. Preheat grill to medium high

2. Place chicken in a medium size bowl

3. In a blender, combine remaining ingredients,
including anchovy fillets, if desired. Blend on
high speed until mixture is smooth.
Pour blended mixture over chicken, cover, and
refrigerate 2 to 3 hours.

4. Grill chicken 3 to 4 minutes per side or
until no pink remains and juices run clear.

If you leave out the anchovies you may want
to add an extra 1/2 teaspoon salt to the oil mixture.

Yield: 4 servings