No Rubber Chicken

Posted by on Jul 23, 2014 in Chicken and Turkey | 2 comments









Planning dinner for a crowd in your home or maybe taking it on the road across town, sometimes to another state can be daunting. Cooking for eighty is not only ten times more than eight—it is a systematic organization, proper storage, and time management.  The menu needs to be seasonably fresh, flavorful, and delicious, reflect modern food trends, cross sections of dining lifestyle choices, and be pretty. Whew!











Being a confident home cook does not protect a former blonde from the jitters; my family is often the target of a new dish (more than once).  Boneless skinless chicken breasts have become the bane and bother of professional chefs, at the same time a go-to protein for large groups. In my collection is a tried and true winter menu of Creamy Chicken Breasts with a Trio of Mustards.  The springtime favorite is a Mediterranean Herb-Marinated Chicken with a Medley of Dried Fruits and Olives.


Today is a trial run to create a Grilled Chicken Breast with Fresh Herbs inspired by Zov Karamardian (Zov’s Bistro); with an unusual profile twist cozied alongside a Summer Tomato Compote, fragrant quinoa, and grilled zucchinis.  The recipe is not online but found in the Zov Cookbook.








Chicken breasts marinate in a blend of fresh lemon juice, olive oil, chopped parsley, and oregano along with salt, pepper, paprika and a touch of cinnamon.  The tomato compote is a simple sauté of red onion, garlic, more parsley and oregano with fresh ripe tomatoes. The suggested garnish is pine nuts.








This proved to be a lovely light summer dinner shining with bright colors; softly charred vegetables, and a fascinating allure of warm spices in the chicken as well as the quinoa.







MP Master Griller!



  1. 7-23-2014

    Wow Peggy this just looks so wonderful….
    Love all the photos and story’s ……

  2. 7-24-2014

    Me too!!

Leave a Reply

Your email address will not be published. Required fields are marked *