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Published: Tuesday, 5/28/2002

Herb Encrusted Grilled Chicken with Netto Pasta and Roasted Vegetables

4 8-ounce chicken breasts

3 limes, cut in half

11/2 tablespoons kosher salt

2 teaspoons black pepper

2 cups olive oil

2 tablespoons chopped fresh basil

1 tablespoon leaf oregano

3 tablespoons chopped fresh garlic

Netto Pasta (recipe follows)

Roasted Vegetables and Sweet Peppers (recipe follows)

1/2 pound Parmigiano Reggiano, sliced into curls

1 loaf Tuscan style bread

Olive oil

Combine chicken breast, olive oil, garlic, herbs, and spices in non-reactive pan. Squeeze limes and add into chicken. Allow to marinate overnight.

Grill chicken until cooked through. Set aside to cool. Cut each breast on a bias into 8 slices.

Arrange platter with pasta in center topped with grilled chicken slices surrounded by sliced roasted vegetables. Garnish with fresh Parmigiano-Reggiano curls. Serve with a loaf of Tuscan style bread.

Yield: 8 servings

Source: Scott Fuernstein, executive chef with V/Gladieux Fifth Third Field

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