Timothy Hoffman
TVWBB All-Star
Along with the warm weather we had today this dish reminds me of the Mediterranean coast of Spain.
I started out with a pack of fresh chicken breasts and trimmed them up nice and separated the tenderloins. Put those on the grill with a dusting of smoked paprika to get some grill marks and cook part way.
Next the chicken was removed to some foil to be made into packets. I added sliced and whole spanish olives, capers, sliced shallots, minced garlic, sundried tomatoes, lemon zest and juice and a dash of more smoked paprika. Close up the pouches and toss back on to the grill to finish cooking.
Plated up with my wife's salad of fresh green beans, bell pepper, onion, cucumber and herb feta cheese. Topped that off with some chive blossom garnish.
I started out with a pack of fresh chicken breasts and trimmed them up nice and separated the tenderloins. Put those on the grill with a dusting of smoked paprika to get some grill marks and cook part way.
Next the chicken was removed to some foil to be made into packets. I added sliced and whole spanish olives, capers, sliced shallots, minced garlic, sundried tomatoes, lemon zest and juice and a dash of more smoked paprika. Close up the pouches and toss back on to the grill to finish cooking.
Plated up with my wife's salad of fresh green beans, bell pepper, onion, cucumber and herb feta cheese. Topped that off with some chive blossom garnish.
