Successful experiments

chicken_skewersAfter extolling the virtues of Mark Bittman’s basil-peanut sauce in an earlier post, we did try two new things with the sauce over the weekend.  On Saturday evening, we threaded boneless chicken breasts on skewers; grilled until almost done, and basted with part of the sauce near the end of cooking.  We then dipped the cooked chicken in more sauce at the table, and it was delicious.  Sunday night we created a pizza using whole wheat crust topped with a layer of the sauce, some of the grilled chicken (shredded into small pieces), slivered snow peas, red pepper that was sauteed briefly in olive oil, and crumbled goat cheese.  The grilled pizza was excellent, and we will definitely be making it again.

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