Tonight’s menu features the Cantanzaro spice mix. Cantanzaro is a city in Italy. So there are a lot of herbs this Italian girl recognizes: marjoram, basil, thyme, rosemary and oregano. And garlic, lots of garlic. But the kicker is the lemon and lemon peel.
It’s all very fresh for late summer/early fall harvest and great for grilling. Then I’ve added a fresh take on how to use the last of those fresh tomatoes. And just because I’m feeling ambitious, I included Gelato recipes.
On the board tonight:
- Grilled Cantanzaro Herbed Chicken Breasts
- Grilled Potatoes and Peppers (recipe here)
- Tuscan Panzanella Salad (recipe here)*
- Gelato (recipes here)
*the recipe calls for bread bowls, but with this meal, I served it over a bed of bibb lettuce.
Grilled Cantanzaro Herbed Chicken Breast
- 1 to 1-1/2 lb boneless chicken breasts
- 2 tsp each: garlic powder, dried marjoram, basil, oregano, thyme and rosemary,
- 1 tbsp lemon peel
- 1 cup lemon juice
- salt and pepper to taste
grill, marinade container
Butterfly chicken breasts (slicing them open down the center so they lie flat like butterfly wings). Place them in between two pieces of plastic wrap, and pound until they are about 1/2 inch thick – you don’t want them much thinner because they will dry out on the grill.
Crush together the dry herbs. You can do it with your fingers or use a mortar and pestle. Combine with the lemon peel.
Place chicken breasts in a shallow container with a lid (I love my pyrex containers for this). Sprinkle 1/2 the herbs over the chicken, flip, and sprinkle the remaining over the other side. Cover with lemon juice (start with 1/2 cup and use up to a cup to get coverage).
Marinate for at least 30 minutes to an hour.
Grill quickly over high heat to get a good sear on both sides, reduce heat (or remove the chicken from directly over a coal fire, to the side of the grill), and grill over low heat until the internal temperature is about 160 degrees F. Once removed from the grill, tent loosely with foil and it will quickly reach an internal temperature of 165 without drying out. Because they are thin, this will not take long, so keep an eye on them.
Annie DeMoranville 