Thursday, December 10, 2009

Garlic-Marinated Chicken Cutlets With Grilled Potatoes

1 1/2 pounds baby red new potatoes, halved or quartered if large
1 tablespoon plus 1 1/2 teaspoons olive oil, plus more for grates
3 garlic cloves, minced
2 tablespoons white-wine vinegar
1 1/2 tablespoons fresh thyme leaves, chopped, plus sprigs for garnish, if desired
Coarse salt and ground pepper
1 1/2 pounds chicken cutlets (about 6)
1 tablespoon butter
1 1/2 pounds medium-thick asparagus, trimmed
1 tablespoons Garlic Vinaigrette

Heat grill to medium. Fold a 4-foot-long sheet of aluminum foil in half to make a double-layer sheet. Place the potatoes on the double layer. Form a packet, folding foil over potatoes and crimping edges to seal. Place on grill and cook, turning over once, until potatoes are tender, about 25 minutes. Remove from heat. Leave potatoes wrapped in foil to keep warm. Raise grill to high; lightly oil grates.

Meanwhile, make marinade: In a large baking dish, whisk together 1 tablespoon of the oil, garlic, vinegar, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken; turn several times to coat. Let marinate at room temperature 10 minutes.

In a large bowl, toss the asparagus with the remaining 1 1/2 teaspoons oil; season with salt and pepper. Working in batches, if necessary, grill the asparagus, turning ocasionally, until lightly browned and tender, 4 to 8 minutes, depending on the thickness of teh spears. Set aside.

Lift chicken from marinade and grill until browned and cooked through, 2 to 3 minutes per side. Remove from grill. Cover the chicken with foil to keep warm.

Remove warm potatoes from foil; transfer to a medium bowl, toss with butter, and season with salt and pepper. Cut the asparagus on the diagonal into 1 1/2-inch pieces. In a medium bowl, toss asparagus with Vinaigrette. Serve the grilled chicken with potatoes and asparagus. Garnish with thyme sprigs, if desired.

1/3 cup white-wine vinegar
1/4 cup Dijon mustard
2 teaspoons honey
1/2 cup olive oil
Coarse salt and ground pepper
1 teaspoon minced garlic

In a small bowl or jar, combine white-wine vinegar, Dijon mustard, honey, and garlic; season generously with coarse salt and ground pepper. Whisk or shake to combine. Add 1/2 cup olive oil; whisk or shake again. Store in an airtight container or jar, and refrigerate, up to 2 weeks. Shake before using.

**Due to the cost of asparagus, we chose to use have fresh green beens. Cooked, blanched and tossed in the vinaigrette was very tasty!

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