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May 2010 Gulf Coast Chicken Breast
From the kitchen of Chef Brian Feirstein, Executive Chef at Eddie V's - Scottsdale Arizona
2 packages Red Bird Boneless
Skinless Chicken Breasts
4 oz. spring water
2 tablespoons brown sugar
¼ tablespoon sea salt
½ tablespoon dry oregano
½ tablespoon fennel seeds
¼ tablespoon black pepper
¼ tablespoon granulated garlic
Prepare basic brine marinade for 2 lbs of boneless skinless chicken breasts.
Boil the water.
Add brown sugar and spices into the boiling water.
Turn off heat and allow spice recipe to seep one hour.
Cool the marinade to 40º F in the refrigerator .
After chilling the liquid; cover the chicken breasts overnight.
Grill chicken breasts to sear in flavor, cook to 165º F.
Serves 4
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Red Bird Farms Co.
P.O. Box 1197 ~ Englewood, CO 80150-1197
Phone: (303)934-2200 ~ Toll Free: 1-800-333-BIRD (2473)
FAX: (303)922-5906
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2721 W. Willetta St. ~ Phoenix, AZ 85009
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E-mail: info@redbirdchicken.com |
