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
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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