Heart of the Home

(Page 5 of 5)

September 2006
By Cappers 
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Using a vegetable peeler, peel lemon.

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In a large, shallow, glass baking dish, place lemon peel strips and 2 tablespoons olive oil. Add chicken breast halves and marinate in refrigerator for at least 2 hours, or overnight.

Bring a small saucepan of salted water to boil. Add corn kernels; simmer for 1 minute. Drain and set aside.

In a large bowl combine corn, red pepper, green pepper, yellow pepper, onion, garlic and parsley. Stir well to combine. Add remaining olive oil and red wine vinegar. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.

Prepare gas or charcoal grill, or preheat broiler. Place chicken breasts on grill or under broiler and cook until golden brown on one side, about 5 minutes. Turn chicken breasts, season with remaining salt and pepper; return to grill. Continue cooking until golden and cooked throughout, about 4 to 5 minutes more.

To serve, slice each chicken breast on the diagonal into 4 or 5 slices. Top with relish. Garnish with additional parsley leaves, if desired. Yields 6 servings.

An array of Asian flavors and spices add heat to these chicken wings.

Chinese Honey Garlic Chicken Wings

3 pounds chicken wings
1/2 cup soy sauce
1/2 cup honey
1/4 cup lemon juice
1/4 cup water
3 tablespoons ketchup
2 cloves garlic, minced
1 teaspoon minced ginger root
1 teaspoon sesame oil
1 teaspoon Chinese five-spice powder
2 tablespoons cooking sherry
1 tablespoon black sesame seeds
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup coarsely chopped basil leaves

Rinse chicken wings and pat dry; set aside.

In a large bowl, combine soy sauce, honey, lemon juice, water, ketchup, garlic, ginger, sesame oil, five-spice powder, cooking sherry, sesame seeds, salt and pepper. Stir to mix. Add chicken wings to bowl; cover and marinate in refrigerator for 2 hours, or up to overnight.

Heat oven to 400°F. Remove wings from marinade and place in a single layer on a roasting pan or cookie sheet. Place in oven and roast for 30 minutes. Turn wings; spoon some additional marinade over wings. Discard remaining marinade. Return wings to oven and cook an additional 20 minutes.

Serve immediately, sprinkled with chopped basil leaves. Yields 4 servings.

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