Viking Range vcqs001ss 사용자 가이드

Notes:

26

Poultry

1/4 cup chopped fresh parsley 
3 cloves garlic, peeled and halved
1 large shallot, peeled and quartered
1 teaspoon dried herbs de Provence or Italian seasoning
1/2 teaspoon fresh or dried rosemary
3 tablespoons Dijon mustard
Juice of 1 lemon
6 tablespoons olive oil
Salt and Pepper to taste
4 boneless, skinless chicken breast halves

In a food processor or blender, combine the parsley, garlic, shallots, dried herb blend,
rosemary, mustard and lemon juice. Process until the ingredients are finely chopped.
Drizzle in the olive oil and pulse until the mixture is fluid. Add salt and pepper to taste.

Wash chicken and pat dry with paper towels. Place chicken in a zip-top plastic bag and
spoon marinade over the chicken. Seal the bag, squeeze to coat each piece of chicken
well and refrigerate for several hours or overnight.

Preheat C

4

to 350ºF.

Remove chicken from marinade, discarding leftover marinade. Open dome and return
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.

Makes 4 servings

Document3  10/5/04  11:35 AM  Page 26