From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for Grilled Herb Chicken Breast and Grilled Potato Salad.
Grilled Herb Chicken Breast
2 Tblspn Italian parsley, chopped
2 tsp fresh rosemary, minced
2 tsp fresh thyme, chopped
1 tsp McCormick dried sage
3 cloves garlic, minced
¼ C extra virgin olive oil
½ C balsamic vinegar
Kosher salt and coarse black pepper
1 ½ lb bone in chicken breasts
In a blender combine the herbs, garlic, oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a 2 gallon zip lock bag and pour blended marinade over the chicken and seal bag. Refrigerate to marinate for atleast 2 hours up to 48 hours.
Preheat grill to medium high heat
Remove chicken breast from bag, and grill for about 7 to 8 minutes per side or until chicken breast are cooked through.
Grilled Potato Salad w/roasted red pepper mayo
2 pounds small Yukon gold potatoes, scrubbed
Salt and freshly McCormick coarse ground black pepper
1/2 cup prepared mayonnaise
2 tablespoons Dijon mustard
2 red bell peppers, grilled, peeled, seeded and diced
2 cloves garlic, chopped
1 tablespoon champagne or white wine vinegar
1 tablespoon McCormick smoked paprika
1/4 cup chopped cilantro, plus more for garnish
Heat the grill to high. Place the potatoes in a large saucepan and cover by 1-inch with cold water. Add 1 tablespoon of salt, bring to boil over high heat and cook until just cooked through, about 10 minutes. Drain, let cool slightly and halve.
While the potatoes are cooking, combine the mayonnaise, mustard, peppers, garlic, vinegar, paprika and salt and pepper in a blender or food processor and process until smooth.
Brush the cut sides of the potatoes with oil and season with salt and pepper. Grill cut side down until lightly golden brown, about 2 minutes.
Toss the potatoes with the red pepper mayonnaise while still warm, mashing slightly to break them up. Fold in the cilantro and season with salt and pepper, if needed.