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January 12, 2018

March Recipe of the month: Chicken Marbella

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Chicken Marinade

  • 5 chicken breasts
  • 1/2 tsp red wine vinegar
  • 1/4 cup olive oil
  • 1 tsp lemon juice
  • 1/4 cup white wine
  • 1 tsp oregano
  • 1 tsp parsley
  • 1 tsp seasoning salt
  • pinch of red chili pepper flakes

Marbella Sauce

  • 3 tbsp red wine vinegar
  • 1/4 olive oil
  • 1/2 tsp lemon juice
  • 3 tbsp white wine
  • 1/4 tsp oregano
  • 1/4 tsp parsley
  • pinch of red chilli pepper flakes
  • 1 tsp seasoning salt
  • 1/4 cup brown sugar
  • 1/2 cup green olives
  • 2 tbsp capers
  • 1 tsp garlic
  • 1/4 cup diced dried prunes
  • 1/4 cup micro red vein sorrel or other favorite micro green
Combine chicken marinade ingredients in a large bowl. Add chicken and marinate for at least 20 minutes. Remove chicken from marinade and cook chicken- our favorite way is to grill them over mesquite charcoal - also great roasted in the oven at 350 for 20-25 minutes until reaches 165 degrees in the center. While cooking mix together sauce by tossing together all ingredients except sorrel into a medium bowl. Remove chicken from oven and cut chicken into cubes. Toss in sauce and place back in the oven for 5 minutes to reheat. Garnish with sorrel. Enjoy.  

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