Grilled Chicken with Herbs


Ingredients
260 servings
Italian seasoning
2.0 tablespoon(s)
chopped fresh parsley
2.0 teaspoon(s)
chopped fresh thyme
2.0 teaspoon(s)
dried basil leaves
1.0 teaspoon(s)
cloves garlic, minced
3.0 whole
olive oil
0.25 cup(s)
balsamic vinegar
0.5 cup(s)
skinless, boneless chicken breasts
1.5 pound(s)
Bread sticks
4.0 box(es)
Milk
27.0 gallon(s)
Roasted Potatos
60.0 pound(s)
Brown Sugar
3.0 cup(s)
Butter
1.0 pound(s)
Steamed Carrots
8.0 ounce(s)

Dietary Restrictions
Dairy
Poultry

Recipe Instructions

1. In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours.

2. Preheat grill to medium high heat OR set oven to broil.

3. Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.

Steamed Carrots

1. Fill 8in pan halfway with water. Place steam pan inside and let boil.
2. Place carrot coins in steam pan. Let steam 15 minutes.
3. Stir in brown sugar. Let steam for 10 minutes.
4. Mix in butter chunks.
5. Plate and serve.