Chef Brian West is bringing a bit of fancy to this week's West Wednesday, and making Marinelli's Sparkling Blush Cedar Plank Chicken with Balsamic Dressed Raspberries. Yum!
Servings: 4 Immerse Cedar Planks in Martinellis Sparking
INGREDIENTS:
-2 each cedar planks, untreated
-1 bottle Martinellis Sparking Blush
-2 tablespoons oil
-salt and pepper
-1 tablespoon fennel seed, ground
-4 each skin on chicken breat
-8 fluid ounces Martinellis Sparkling
-Blush
-1 sprig rosemary
-1 tablespoon balsamic vinegar
-1 fluid ounce stoneground mustard, prepared
-Balsamic Dressing Raspberries
-3 ounces arugula
-2 fluid ounces raspberries
-2 teaspoons sugar
-1 tablespoon balsamic vinegar
DIRECTIONS:
*Blush for 4 hours to overrnight
Oil and season chicken with salt pepper andfennel seed. and smear with Stoneground Mustard
Heat grilled to med hot place chicken on the Marinelis Sparkling Blush soaked planks and place on grill and close lid
Meawhile simmer Martinellis Sparkling Blush and rosemary to reduce by 50%
Add Balsamic and mustard stir and set aside
To make salad combine ingredients and set aside
Chicken Should be cook in about 15 to 20mins---cook until internal temp is 165
Glaze with sauce and serve with salad
