- 4 boneless, skinless chicken breast halves
- 2 clean patio bricks, wrapped in foil
- 2 TSPs olive oil, divided
Pacific Rim Chicken Marinade
- 1 cup Whole Goat Milk
- 2 TBSPs Chopped Fresh cilantro
- 1 tbsp Finely Grated Parmesan Cheese
- 2 cloves garlic, minced
- 2 TSPs Grated Fresh Ginger
- 1/4 tsp Black Ground Pepper
Place chicken breasts in a re-sealable plastic bag. Combine marinade ingredients of your choices and pour over chicken breasts. Seal plastic bag, forcing air out, and place in refrigerator. Marinate 2 to 4 hours, turning bag several times to coat chicken evenly. Heat griddle or skillet over medium heat. Brush pan with 1 teaspoon olive oil. Remove chicken from marinade (dispose of any leftover marinade) and place 2 chicken breasts on hot skillet. Place a brick on top of each piece of chicken. Cook for 4 to 6 minutes, remove bricks, turn chicken and return bricks to top of chicken. Cook an additional 4 to 6 minutes or until chicken is done. Keep warm. Repeat process with remaining chicken pieces and serve. Makes 4 servings.
*NOTE: Use MEYENBERG Fresh Whole Goat Milk, MEYENBERG Evaporated Milk (diluted with equal parts water), or MEYENBERG Powdered Goat Milk (reconstituted according to package directions).
Preparation time: 10 minutes
Cooking Time: 24 minutes