===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 07-17-94 (21:21)             Number: 352
From: KOUNTRY COOK #1 @1912232*    Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Mediterranean Grilled Chi      Conf: (37) Home Cooki
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MMMMM-----Meal-Master - formatted by MMCONV 1.50

     Title: Mediterranean Grilled Chicken And Vegetables
Categories: Chicken, grilled, Mediterranean
  Servings: 1

2 tbsp fresh rosemary leaves, or 2 tsp dried rosemary, crumbled
2 cloves garlic, minced
3-1/2 lbs broiler-fryer cut into 8 pieces
4 small whole heads garlic
2 tbsp plus 2 tsp olive oil
1/8 tsp black pepper
2 tbsp minced parsley
2 medium sized tomatoes, peeled, cored, and halved crosswise
1 large eggplant, sliced 3/4 inch thick
8 slices French bread, 1/2 inch thick

Mix 1-1/2 tbsp of the fresh rosemary with the minced garlic and spread
half of the mixture underneath the skin of the chicken. Rub the chicken
with the remaining garlic mixture, cover, and refrigerate for at leat 2
hours or overnight.  Remove and discard the papery outer skin from each
head of garlic, leaving the heads intact.  Place the garlic heads,
remaining rosemary, and the 2 tsp oil on a 14 inch long sheet of heavy
duty foil, and seal tight.  Set a grill 6 inches above white hot coals.
Sprinkle the chicken with half of the pepper and place on the grill
along with the packet of garlic.  Cook, turning often, for 30 minutes or
until the chicken is no longer pink on the inside.  Meanwhile, mix the 2
tbsp oil with the parsley and remaining pepper.  Brush over the tomatoes
and eggplant slices.  Move the chicken and packet of garlic to the edge
of the grill, then place the tomatoes and eggplant slices in the middle.
Grill, turning once, for 15-20 minutes or until the eggplant is tender.
About 5 minutes before the eggplant is done, add the bread slices and
grill, trunign once, until lightly browned.  Arrange the chicken,
tomatoes, eggplant and bread on a large platter.  Separate the heads of
garlic into cloves, squeeze each clove to extract the pulp, and spead on
the toast and vegetables.  Serves 4.

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