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.
"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
Combine the sea salt, black pepper and chili powder to make the seasoning blend. Season the chicken on both sides with seasoning.
Mix all of the ingredients for the herb paste. Create an egg wash by beating 1 egg white and combine with 1 cup of water. Dip the smooth side (top) of chicken breast in the egg wash and then coat by dipping in the herb paste.
Saute the butter and oil in a large cast-iron skillet on top of grill over medium heat until it foams slightly. Add the chicken, herb side down, to pan. If your grill has a lid, close the lid and let cook for 5 minutes.
Flip the chicken over and cook for one more minute. Take the chicken pieces out of the skillet and place herb side on the medium-heat side of the grill. While the chicken is cooking, add all of the contents for the dressing and pulse in a blender until pureed with some chunks left.
Remove chicken from the grill when the juices run clear or the internal temperature reaches 165 degrees Fahrenheit.
To serve, pour the dressing on a platter and place the chicken on top.
Garnish with bunches of cilantro, fresh chiles and wedges of lime.
Serve with one can (21 ounces) BUSH'S(r) Black Bean Fiesta Grillin' Beans(r).
More Ways to Score Compliments at the Grill
Serving Size: Makes 6 - 8 Servings
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