It's easy to grill chicken breasts a day or two ahead. Serve cold or at room temperature with one or all of our three complementary sauces: Peach Salsa, Walnut Sauce, and Parsley-Caper Sauce. If you prefer not to grill, we've included easy oven-poaching directions as well.
TOTAL TIME: 0:20 COOK: 0:10
LEVEL: Moderate SERVES: 16
- 16 medium skinless, boneless chicken-breast halves
- 2 tbsp. olive oil
- 2 tsp. freshly grated lemon peel
- 1 tsp. salt
- ½ tsp. coarsely ground black pepper
- Lemon leaves
- In large bowl, toss chicken breasts with oil, lemon peel, salt, and pepper until evenly coated.
- Place chicken on grill over medium heat (in batches if necessary), and cook 10 to 12 minutes or until juices run clear when thickest part of breast is pierced with tip of knife, turning over once. Transfer chicken to platter; cover and refrigerate up to two days if not serving right away.
- To serve, garnish platter with lemon leaves. Serve chicken with sauces.
- Preheat oven to 400 degree F. In 3-quart saucepan, heat 1 can (14 1/2 ounces) chicken broth and 5 1/2 cups water to boiling over high heat. Place 16 medium skinless, boneless chicken-breast halves (about 5 pounds) in single layer in large roasting pan (17-inch by 11 1/2-inch); add 2 bay leaves, 2 teaspoons whole black peppercorns, and 1 lemon, thinly sliced. Pour boiling broth mixture over chicken; cover pan tightly with foil. Place pan in oven, and poach chicken 35 minutes or until juices run clear when thickest part of breast is pierced with tip of knife. With tongs, transfer chicken to platter; cover and refrigerate up to two days if not serving right away. Reserve broth for another use.
- Garnish with lemon leaves. Serve with sauces.