Viking Range vcqs001ss ユーザーガイド
Notes:
25
Poultry
Tomato-Basil Chicken
Chicken breasts get an Italian accent with this tomato, wine and herb marinade for a dish that
pairs well with cooked angel hair pasta and a big tossed salad.
pairs well with cooked angel hair pasta and a big tossed salad.
6 ounces tomato paste
3 tablespoons olive oil
1/4 cup red wine vinegar
1/3 cup red wine
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon ground black pepper
4 skinless, boneless chicken breast halves
3 tablespoons olive oil
1/4 cup red wine vinegar
1/3 cup red wine
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon ground black pepper
4 skinless, boneless chicken breast halves
Wash the chicken and pat dry with paper towels. Combine all ingredients in a 1-gallon
zip-top plastic bag. Squeeze together to combine, add the chicken and seal tightly.
Marinate at room temperature for 20 minutes or in the refrigerator overnight.
zip-top plastic bag. Squeeze together to combine, add the chicken and seal tightly.
Marinate at room temperature for 20 minutes or in the refrigerator overnight.
Preheat C
4
to 350ºF.
Remove chicken from marinade, discarding leftover marinade. Open dome and return
the rack to the C
the rack to the C
4
. Place the marinated chicken breasts on the rack, close the dome and
open the top and bottom dampers halfway to maintain cooking temperature of 350ºF.
After 7 minutes, open dome and turn chicken breasts. Cook 10 to 12 minutes more, until
internal temperature measures 165ºF when checked with an instant-read or digital meat
thermometer.
internal temperature measures 165ºF when checked with an instant-read or digital meat
thermometer.
Makes 4 servings
Document3 10/5/04 11:35 AM Page 25