(Day 2 of the "have you ever" posts.....) Have you ever had "that" feeling before? You know, that feeling that something just isn't going to go right with a recipe you are trying out. That feeling of, "this is going to stick like hell to the grill grates and I'm gonna have a mess on my hands"....?? Ever have THAT feeling? Well, I have had that feeling and that feeling was solidified by the actual mess that I did end up having on my hands. It wasn't unmanageable, mind you, it was just a mess. Let me explain. I saw this recipe in one of my cookbooks quite awhile ago. I'm trying hard to actually pull out at least one or two recipes from my cookbooks each week, so I figured I'd try something out of Mark Bittman's, How to Cook Everything. This one was the first recipe that caught my eye when I first went through the book. As I was mixing everything together I realized....this is going to make a mess on the grill....I must keep an eye on it...cannot have flare ups...will ruin dinner...
Despite the slight mess it did make on my grill, this chicken was outstanding! I think that the lemon flavor actually came out more then the parmesan, but it was not disappointing at all. I actually doubled the recipe and saved half of it to use as a dipping sauce (mmmmmmmmm...sauce!!!) ....it just gave it that much more of a wonderful parmesan flavor.
Grilled Parmesan Chicken
Adapted from Mark Bittman's, How to Cook Everything
4 boneless, skinless chicken breasts
3 Tablespoons mayonnaise
2 Tablespoons lemon juice
2 Tablespoons grated parmesan cheese
1/4 teaspoon black pepper
Mix together the mayo, lemon juice, parmesan, and pepper. Place chicken in a shallow baking dish and cover both sides with mayo mixture. Let marinate in the refrigerator for 1-4 hours.
Preheat grill to medium. Rub oil on grates. Place chicken directly over the heat and cook for 5-10 minutes on each side, depending on thickness, turning only once. Be sure to keep an eye on this, it can flare up quickly, due to the fat in the mayonnaise. Enjoy!