RWACBR with pics

vidalia1

RWACBR...Rod's wifes altered chicken breast recipe

The basil, parmesan, garlic chicken is sensational

I cooked the RWACBR chicken & corn together indirect at 375 on my small BGE...I used 1/4 fire bricks to seperate the 2 grates with corn on the top grate..look closely at the corn and underneath you will see the chicken and on the sides the fire bricks



The RWACBR chicken cooking..I was turning & basting at this point



Looking in the backyard



Plated with the corn & garlic, basil, parmesan butter



Close up



I rolled my corn in the basil, garlic, parmesan butter...i shared the next piece with my wife...all gone



A few day lilly pics



Even though we are Miami Hurricane fans we call these our FSU flowers



This is a great recipe...Rod & the Mrs. done good... I am making No Knead bread Sat + dinner for friends...my wife will make the basil, garlic, parmesan butter to spread on the bread... :woohoo: I can't wait

"Sparky"

Looks great Kim.Very nice pics I'll have to try that sometime.Maybe he will share the recipe Or is it already posted?I don't recall seeing it :pinch:

FlaPoolman

One thing missing Kim. Where's the Gator weeds.

vidalia1

Ingredients
• 1 tsp black pepper, freshly ground
• 4 boneless, skinless chicken breast halves
• 1/2 cup butter, melted + 1/2 cup butter, softened
• 1/3 cup fresh basil, chopped
• 1 Tbs Parmesan cheese, freshly grated
• 1 garlic clove, minced
• 1/8 tsp salt
Directions
1. Press the black pepper into the chicken breasts.
2. In a bowl mix the melted butter and 1/4 cup of the chopped basil.
3. Brush the chicken with the basil-butter. Save the remaining butter to baste the chicken.
4. In a bowl mix the 1/2 cup softened butter with the remaining basil, Parmesan cheese, garlic, and salt. The mixture should be well blended and smooth.
5. Grill the chicken at 375-400*. Baste the chicken frequently with the melted basil-butter.
6. Serve the chicken topped with the basil-Parmesan butter.


This is from a post the other day...Rod Fortunes (Fidel) Recipe borrowed & changed to his liking...

Rod let me know if I got this wrong...

"Sparky"

Thanks Kim.I will put this on my short list

Big'un

KIm, that looked great!

vidalia1

Todd it was way easy and wayyyyyyy good... :laugh: give it a try sometime...

BENTE

hey kim!!! you got to watch out around here.... Grape Boy is really on a "Witch Hunt"

if i were you i would not post about thing about doing any "Bread" Recepies..... look what he said about "ME" trying to help a "NEWBIE"

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=455958&catid=1

and he is supposed to be one of those guys that we look up to for insperation not one of those guiys that we would think that would put "Us" down for expanding our horizions.....





:evil: :evil: :evil: :pinch: :pinch:

Fidel

It really is a good recipe Kim. I'm glad you enjoyed it too.

Did you add the pine nuts like we discussed? I may do that next time I cook it.

I've still been playing with the recipe a little and I like to add a good bit more black pepper, nearly coating the chicken before the garlic-basil butter is added.

vidalia1

No I did not add the pine nuts this time. However when we make the butter for the bread on Saturday we will add pine nuts to the butter mixture....it was sure good with the corn rolled in it...and the chicken :cheer: