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Grilled Boneless Chicken Breast Crusted

Contributed by: NAPSA

Master The Grill With Bold Taste

(NAPSA) - Connect with food and family at your next backyard cookout with surprising tips and bold recipes from Chef Adam Perry Lang.

Chef Perry Lang, best-selling author of the just-released "BBQ 25: The World's Most Flavorful Recipes-Now Made Foolproof" (Harper Studio,(c) 2010) and owner of Daisy May's BBQ USA in NYC and upcoming Barbecoa slated to open in London in October 2010, shares his grilling secrets and unique approach to grilling.

To impress guests with stand-out grilled fare, Chef Perry Lang suggests "3-D grilling." When it comes to 3-D grilling, it is all about building bold flavors on the grill by consistently applying layers of flavor. Whether using a rub or salt and pepper, Chef Perry Lang recommends coating meat or fish with vegetable oil first, otherwise the seasoning will roll off. To enhance the overall flavor of the meal, serve side dishes with bold, southwest flavors that will complement your favorite grilled fare and have your friends and family asking for seconds.

"I began my career as a classically-trained French chef but now my passion and focus is grilling-particularly 3-D grilling-which is all about consistently applying layers of flavor before, during and after grilling," says Perry Lang. "And you can't forget flavor-packed sides. I find Bush's(r) Grillin' Beans(r) to stand up to the bold flavors in my favorite grilled foods and they help complete an all-around fantastic meal."

Improve your skills at the grill with Chef Perry Lang's 3-D grilling approach and try one of his original, crowd-pleasing recipes like Grilled Boneless Chicken Breast Crusted with Mexican Oregano and Chile Dressing.

To learn more about Chef Perry Lang's grill tips and recipes to serve at your next grilling occasion, visit GrillingwithBeans.com.

Preparation Time: 15 to 20 minutes - Cook Time: 20 minutes

Ingredients:

• Seasoning Blend
• 1 tablespoon sea salt, kosher or other non-iodized salt
• Freshly ground black pepper
• 1 tablespoon chile powder
• 6 to 8 boneless, skinless chicken breasts (8- to 10-ounces)

  Herb Paste

  1. 1/2 cup dried oregano, preferably Mexican
  2. 2 teaspoons chili flakes
  3. 1 tablespoon dried garlic
  4. 1 tablespoon dried onion
  5. 1 egg white, beaten
  6. 1 cup water
  7. 1 tablespoon butter
  8. 3 tablespoons vegetable oil

  Chile Dressing

  1. 1/2 cup or 1 small red onion, finely chopped
  2. 1/4 cup scallion, finely chopped, green and white parts
  3. 1 tablespoon jalapeno or serrano chili, finely chopped
  4. 1/4 cup fresh-squeezed lime juice
  5. 1/4 cup white wine vinegar
  6. 1 cup extra virgin olive oil
  7. 1/4 cup cilantro leaves and stems, chopped
  8. 1 teaspoon salt
  9. 1 teaspoon ground black pepper
  10. 1 can (21 ounces) BUSH'S(r) Black Bean Fiesta Grillin' Beans(r)

Serving Size: Makes 6 - 8 Servings